Reviewed: Jan. 23, 2008

Excellent. I seasoned the chicken well as suggested but I do need more sauce next time, it was a bit dry. I didn't cook it the last 15 minutes either.

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GOLZ74

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Reviewed: Jan. 22, 2008

I really disliked this dish. It was very heavy and rich, which my stomach does not take very well. Also, half an hour after dinner my daughters were complaining they were hungry again. I'm not knocking anything about this recipe, just that we didn't like it. Thanks for the offering, though!

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The Kool-Aid Mom

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Living In: Logansport, Indiana, USA

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Reviewed: Jan. 15, 2008

Yummy and easy. The rice turned out really fluffy and a nice flavor. I think I went higher on the season salt and used the Spicy season- all but other than that, just a nice dinner recipe, especially when feeding a bunch of teenagers. :-)

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: Jan. 15, 2008

Before we put the chicken pieces in, we seasoned them with some lemon pepper. It came out tasting really good but cooking it that exta 15 minutes at the end really really dried mine out. Next time, I'll be leaving that part out.

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Christina Salinas

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Reviewed: Dec. 30, 2007

I made a few changes to mine. I used 1 can cream of chicken soup & 1 can of cream of mushroom w/roasted garlic soup. I also added some frozen brocolli. When I cut up my chicken breasts I put some poultry seasoning, thyme & rosemary. I also put some shredded colby jack cheese on top the last 15 minutes of cooking. My family loved it! The original recipe needed some seasoning, it was bland, with the things I added it was absolutely delicious! I don't see how others could use a 9x13 pan, I had to use an 11x13 dish. It fed 4 of us & we had leftovers for the next night. Very easy & fairly cheap dish to make.

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Tammy H. in WV

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Reviewed: Dec. 26, 2007

I used boneless skinless chicken breasts...Hubby's choice....I cut the breasts in chunks...added everything into a bowl...garlic powder...Mrs. Dash Herb and Garlic...French fried onions...(I don't use dry onion soup...too salty)...have used chicken thighs....my favorite...seen water used instead of milk...if that is the case...use chicken broth...makes the rice taste better!! Been making this type of recipe for 10 yrs..

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MamaDigger

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Marshalltown, Iowa, USA

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Reviewed: Dec. 15, 2007

Like the others said, it needs just a little something! I added a bag of thawed frozen broccoli. It tasted great.

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reenyroo

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 7, 2007

With 1 can cream of chicken & 1 can of cream of mushroom, minute maid instant rice (make sure your sprinkle the rice with salt) this receipe is pretty tasty * Also make sure to season your chicken before hand

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2hungryminds

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Reviewed: Dec. 6, 2007

This is so easy to prepare. It is great because I am eight months pregnant and more tired. I can simply place it in the oven qucikly. There is little prepare time for this dish. I add cream of mushroom soup and broccoli to it. it comes out great!

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jules

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Reviewed: Nov. 29, 2007

This is a very good basic recipe. If you read it, you will see there is not a whole lot of spices listed... which is why some people might think it "bland". Don't be afraid to personalize it! With this in mind, I made this recipe as it was but added 2 cups of frozen brocolli cuts, frozen corn, fresh ground black pepper, thyme, and a few dashes of cayenne pepper. It came out so delicious and moist. Make sure you cover it the first hour... the last 15 mins i sprinkled parm cheese and some italian breadcrumbs on top. My boyfriend and I both loved it.

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Lindsay M.

Cooking Level: Intermediate

Home Town: Sequim, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 23, 2007

I enjoyed this, but found it was pretty plain. Will make again, but with some of the modifications suggested by other reviewers.

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hithatsmybike

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 19, 2007

This was good a added a few items green chilies,onions,white wine,garlic,celery,broccali, sour cream,and swiss&chedder cheese.And put the chicken breast whole on top of the ,mixture and put slices of swiss cheese and it was very good let the top brown up a little.It sounds like alot but it was stuff that I had in my fridge so I looked at the recipe and went from there.It was a good clean out the fridge meal.Thank-You!!

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chocolatediva

Cooking Level: Expert

Home Town: Clarkston, Washington, USA

Living In: Post Falls, Idaho, USA

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Reviewed: Nov. 19, 2007

Great and simple!!

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K.L.

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Reviewed: Nov. 13, 2007

This was just OK. It was easy to make, but I would still say this was too much work for the end result. I followed the recipe to the letter, and it was bland and the texture lacked any interest (although, it is chicken and rice, eh?). I will admit my husband seemed to like it, but then, he prefers bland, boring food! If I had to really describe it, I would say it tastes like I added chicken to a packaged seasoned rice mix.

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JecaMarie

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Reviewed: Nov. 12, 2007

This was good but make sure you season the chicken really good. I added an extra can of soup and mushrooms. I will make again

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marin

Cooking Level: Expert

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Reviewed: Nov. 8, 2007

This past summer I was looking for a quick and easy chicken and rice casserole and found this one. I also read almost all of the reviews and took some of the posters variations to heart. The problem was that I didn’t have the ingredients on hand so I went to my pantry and started experimenting. What I ended up with is the following then over the past several months I’ve made several variations to this dish that I list after the main recipe … of course I’m only mentioning the variations that I thought were successful … 1 package of Lipton Rice side dishes 2 cups of water. Mix in the bottom of a 9 x 13 baking dish. Place, boneless, skinless chicken breasts on top of the rice and water. Sprinkle frozen, chopped broccoli on top of the rice mixture and around the chicken breasts. Cover with foil and Bake at 350 for 45 minutes. Then remove the foil and bake another 15 minutes or until the chicken has a bit of color to it. Make sure the rice doesn’t dry out. Variations: Add 1 cup of sour cream and/or 1 cup of chopped cashews to the rice mixture before placing the chicken breasts on top. After removing the foil, add a dollop of cranberry sauce to the top of each of the chicken breasts. Hope you all enjoy this easy casserole as much as I do.

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Anita

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Reviewed: Nov. 7, 2007

I agree with other reviwers that it's nice to mix up the cream soups. Also, add a bit more seasoning! Mix it up with fresh or canned mushrooms or even sneak it chopped up brocolli for extra nutrients and color.

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RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Nov. 3, 2007

This is a very basic recipe. My son, who doesn't like anything fancy, LOVED this. I added a little extra season salt and a sprinkle of onion powder. I will definitely be making this again.

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Tammy M

Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA

Living In: Vernon Hills, Illinois, USA

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Reviewed: Nov. 1, 2007

This is the easiest to make recipe and it tastes so rich! A variation I use is to add a teaspoon of paprika plus a tablespoon of lemon juice with the soup mixture plus 1/4 tsp of black pepper.

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ROSECOOK68

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Oct. 30, 2007

I've made this recipe many, many times and I've learned to modify it to my taste using: 1. 1 can cream of chicken soup and 1 can cream of mushroom soup instead of 2 cans cream of chicken, 2. I sprinkle all chicken breasts with paprika, salt and pepper on both sides before I lay them in the pan. 3. After sprinkling with spices in #2, I lay the uncooked chiken in pyrex dish, add soup, milk and cook.(no rice). I cook my rice separately, put my rice in a dish and spoon the mixture over the rice. A sprinkle of freshly ground pepper on top and YUM.

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Nicole

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Seattle, Washington, USA

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Easy Chicken Rice Casserole

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