Reviewed: Nov. 16, 2009

adapted it a little to be able to create while living in South Korea--made a wonderful meal to share with a friend! yum!

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Reviewer:

shelli

Cooking Level: Intermediate

Home Town: Parkersburg, Iowa, USA

Living In: Andrews, North Carolina, USA

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Reviewed: Oct. 14, 2009

I modified this some (extra yogurt instead of cream of chicken, tuna instead of broccoli) and it turned out great. A versatile recipe!

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Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Jun. 14, 2009

Way too sour with the lemon juice and the yogurt. The almonds seemed out of place. All in all, the recipe was not a hit at my house.

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JEDIDAISY

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Reviewed: May 22, 2009

Kids were not a fan of the almonds. I thought it was great.

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thiebeau

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Reviewed: May 4, 2009

I made this recipe with one change added to it. Instead of using canned soup I put in vegetable broth using equal amounts of cornstarch and flour for thickening. I think this is a healthier alternative than using regular soup that can be quite salty. I will definitely make this recipe again.

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cheerios

Cooking Level: Intermediate

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Reviewed: May 3, 2009

This recipe is wonderful but save yourself some time by using frozen broccoli. Just thaw and mix in with the other ingredents no need to pre cook. It comes out great!!

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Reviewer:

Kris

Cooking Level: Expert

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Reviewed: Apr. 26, 2009

Hi! This is my recipe. I always cook the rice in the microwave because it's faster. I add 1 c. uncooked rice and 2 c. water in a large bowl, cover with plastic wrap and microwave for around 20 mins. Also, I steam the broccoli. You can also use 2 pkgs of frozen broccoli to save cook time. The recipe takes a while to make, but it is worth it. You can also make it the day ahead of time and bake in the oven when you are ready to eat. It might need a little longer to bake if its chilled all the way through. Enjoy!

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