Reviewed: May 15, 2012

I only used 3/4 of 1 can of the soup because of the sodium content and just added more yogurt and a tiny bit of sourcream. I also used wild rice instead of white. It was sooooo good!

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Reviewer:

stephie

Cooking Level: Expert

Living In: Gloucester, Virginia, USA

Reviewed: Sep. 18, 2011

I have made this a couple of times, each time modifying the recipe preparation methods to suit my schedule and personal preferences- i.e. using frozen broccoli vs. fresh steamed broccoli, making the rice well ahead of time (many times using leftover rice from a different meal), etc. I also do what another review suggested in making and using my own cream of chicken soup. This recipe is GREAT! Very yummy... really love the combination of all the flavors and the crunch the almonds bring. Thanks for this great recipe!

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Reviewer:

EBOOKOUT

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Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Blaine, Washington, USA

Reviewed: Aug. 29, 2011

I took the advice of other reviewers and made some changes- used sour cream instead of yogurt, deleted the almonds & I used a grilled piece of chicken and shredded it. It was delicious! My 1 yr old son gobbled it up & he's a picky eater! We will be making it again.

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Reviewer:

spope1502

Reviewed: May 12, 2011

I made this for dinner last night-great recipe. I made it as written, except for using 2 cups of shredded sharp cheddar, and 1/2 cup of slivered almonds (that's how they're pkgd-didn't want to save small amounts). Flavors are subtle...esp loved the curry! I may try it without almonds next time. Even though I added a little extra, think I'd like to try it without the crunchiness of the almonds (just a texture thing-can't tell if they impacted the overall taste of the dish). 3 boneless, skinless chicken breasts is the perfect amount for this recipe if you're wondering. I boiled then cubed them. Thanks for the yummy recipe-it's a keeper!

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Reviewer:

CAROLINAGIRL1226

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

Reviewed: Mar. 29, 2011

I liked this very much. SInce I am low carb diet, I used the suggestion to substitute the soup with broth and the cheddar with parmasean. Very fresh flavor. I will make again.

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Reviewer:

Tangy

Cooking Level: Expert

Reviewed: Dec. 26, 2010

It was easy to pull together and delicious. I used chicken broth with cornstarch and flour and it worked perfectly. I also added a sprinkling of parmesan cheese on top. I loved the combo of the lemon and curry flavor.

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Reviewer:

Erica

Cooking Level: Intermediate

Reviewed: Oct. 30, 2010

This dish was yummy! Creamy comfort food, yet the lemon adds a zippy lightness and the curry, some warmth! Even my son who hates casseroles, gobbled this up!

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Reviewer:

Vicky B.

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Reviewed: Jul. 8, 2010

Curry flavor was too strong - both husband & daughter didn't like it.

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Reviewer:

SuzyQ

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Orange, California, USA

Reviewed: Apr. 26, 2010

I needed to use up some leftover rice and this hit the spot! I replaced one can of condensed chicken soup with coconut milk which tasted great with the hint of curry.

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Reviewer:

Reviewed: Apr. 26, 2010

Great base recipe. I made a few changes to make it healthier. Like a past reviewer, I used chicken stock thickened with flour and cornstarch with a bit of skim milk added to it in place of the soup. I also added carrots and peas to the broccoli. I used brown rice and used less cheese than what the recipe called for. Turned out wonderful! This reminds me of a recipe my grandma used to make for us, but a LOT healthier version of it:)

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