Thanks for the original submission as well as the many detailed reviews! As said before, excellent base but imperative to add your own flair to make it really good. My family is big on flavor and this was my first casserole ever so here's what I did.
Used 3 cups milk, totally thawed the chicken and soaked in (hot water w/ 2 chicken boullion cubes, seasoned salt, pepper and a steak dry rub I like to use). Used Cream of Mushroom and Cream of Chicken and seasoned with 1/2 tbsp Paprika, 4 tbsp Garlic Salt, 4 tbsp Pepper, 1/2 tbsp Garlic Powder, 2 tbsp Onion flakes. Placed in greased casserole dish then topped off with a bag of Mexican shreaded cheese.
After 1 hr pulled it out. The middle was not done (chicken still light pink and rice crunchy). Mixed the whole thing up with an extra 1/2 milk. Then recovered and cooked the remaining 30 mins. Came out *perfect*. Everything was evenly cooked, it wasn't too watery or dry (I hate things that are *too* creamy) and there wasn't a single leftover.
Next time I will stir every 30 minutes and might try not topping off with cheese til the last 30 minutes. Good Luck!
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