Reviewed: Nov. 12, 2009

I thought this was very bland. Even my husband, who is usually content with any dairy casserole, thought this was bland.

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Ellie

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

Pretty good for how easy it is. I only had one can of mushroom soup, and it still came out great.

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LauraB

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Reviewed: Oct. 25, 2009

This was so delicious, and we STILL have left-overs! This makes plenty of servings (we're a family of 5 with 3 teenage children) for us, and that's saying something. The ammount of chicken called for turned out to be a lot, so next time I might only do 4 or 5 chicken breast halves. I also added some paprika, thyme, and poultry seasoning.

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Waffle Quaffle

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

After reading all the reviews, I decided to make this recipe easier. I used a whole rotisorie chicken already seasoned, and cooked my rice before hand, season to taste. Then added everything with variations of veggies. Baking it for 45-60 mins.

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Anghelina

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Reviewed: Oct. 21, 2009

Way to bland for me.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 11, 2009

I too put my own flair on and it is WONDERFUL!! omitted 1 can of Cream Of Chicken soup, and replaced it with a can of Cambells Cheddar Cheese Soup. I added 1 Large potato cut in to 1/2 in cubes. added paprika, garlic salt, garlic powder, terragon, parsley and season salt... Good Luck

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soldierlove

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Fort Drum, New York, USA

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Reviewed: Sep. 26, 2009

Way too bland for my tastebuds

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BUTTER_FLY_STEPH

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Reviewed: Sep. 23, 2009

Too bland! Even my husband who will eat anything did not like it. You will need to flavor it up on your own.

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Kristie

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Reviewed: Sep. 14, 2009

I made this recipe almost exactly as listed (subbed one can of cream of chicken with cream of mushroom because that's what I had) and it was just okay. The kids ate it fine, but I found it pretty bland. I think I will play with this one a bit...

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OZBOZ79

Cooking Level: Intermediate

Home Town: Corning, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 11, 2009

I love this. I would make it again. At first I thought it would be too much liquid but it turned out perfect.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Aug. 6, 2009

Worked great!

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darrellagreen

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Reviewed: Aug. 4, 2009

great base recipe. i added onion and minced garlic also and didnt feel it was bland at all. i served it over fresh biscuits and it was very filling. i will use this again. thanks

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cat

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Excellent! We loved this recipe. Didn't stir at all and it turned out great. First time I made it I used chicken thighs bone in and it worked. Second time I followed exact recipe.

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Steel

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Reviewed: Jul. 8, 2009

OMG!! love this recipe! just tried it out for dinner and it was great, and easy. i had the meat department at kroger cut the chicken into strips for me. i also used 3 cans of cream of mushroom instead of the cream of chicken. i also only cooked it for 90 min. just one tip if you decide to make this, don't forget to stir it every 30 min. =)

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TabithaFornah

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Reviewed: Jul. 5, 2009

Needs more seasoning

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kim

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Reviewed: Jun. 16, 2009

I used minute rice instead of regular so I only had to cook it for 45 mins, I also used 1 can cream of chicken and 1 can cream of brocolli. I added a small bag of frozen mixed veggies and cheddar cheese to the top covered and baked. It came out good with leftovers. I also added garlic powder, onion salt and pepper to give it more flavor.

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libbylulu

Cooking Level: Expert

Living In: Euless, Texas, USA

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Reviewed: May 18, 2009

okay, so this was okay. Simple to throw together. I needed something to take to covered dish dinner @ church & didn't have a lot of time to fuss over a complicated dish & this certainly fit the bill. I suggest either decreasing the amount of rice a little or increasing the liquid. I found it a little dry - not creamy. So, I added a can of chicken broth at the end and continued cooking until that was absorbed & then rice was more tender. Also added some seasoning to the soup mixture to bump up the flavor - tyme, poultry seasoning & a little salt & pepper.

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MCCFAMILY3

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Reviewed: May 17, 2009

This is a great base recipe. I cooked the rice separately. I added a lot to this because I felt it might be a bit bland as is. I added parsley, a bit of savory, a few shakes of Montreal Chicken Seasoning, some seasoned salt and pepper to the cubed chicken, and cooked it up in a skillet with some olive oil and onion, just browning the pieces of chicken. To this I added some baby carrots, sliced celery and the milk and cream of chicken. I simmered this for maybe 10 minutes and then dumped it all in a baking pan (not sure of the size, but much smaller than 9x13 as I halved the recipe to begin with). I baked this at 350 for about an hour, at which point I shredded up some Cheddar Jack cheese (maybe 1/4 cup) and melted that in. Also added some frozen peas. Back in the oven for about 10 mins, and served over rice. Very very good, will definitely make again, and I will probably modify it some other way next time.

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Rachel

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 15, 2009

This is a great basic recipe because from here you can really add what ever you like to make it different each time! I did fallow the others advice and "spiced" it up a little so it wouldn't be bland. My family loved it.

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ramboettrach

Cooking Level: Intermediate

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Reviewed: May 11, 2009

I always keep 2 cans of Cream of Chicken Soup in my pantry for nights when I just don't feel like cooking, so I can make this. The only changes I make to the recipe are to add some black pepper, thickly sliced zucchini, some mushrooms and 300ml of cream. Otherwise, it is a very tasty and very easy dinner option. Thanks for the recipe!!

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