Reviewed: Jan. 31, 2013

This was a nice, quick, weeknight dish, definitely a departure from the usual for us. It makes a big casserole! I prepared as written, but did add quite a bit more curry, love the stuff. I topped with a butter/panko breadcrumb topping. I baked for 45 minutes as this was just out of the fridge, and then placed under the broiler for a few minutes to brown the crust. I let this sit for a few minutes before slicing, and it came out in formed squares. Thanks for sharing your recipe with AR.

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Jan. 15, 2013

I loved this recipe, what a great comfort meal on a cold night!

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Reviewer:

downido77

Reviewed: Jan. 2, 2013

Love this recipe & I don't like curry which is nondescript & makes it so good! Grilled chkn tenderloins on Foreman & cubed; used brown rice & cooked according to pkg; microwaved frozen broccoli pieces & patted dry; used fatfree plain greek yogurt. Sunday School Class makes it for homeless teens so they are getting a variety of nutrician. Family & the teens think there is fattening mayo in it but it is yogurt!

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Reviewer:

nprimo

Reviewed: Oct. 23, 2012

i changed a lot...added sauteed onions, fresh mushroom slices, fat free cheddar, a little reduced fat feta and did not add curry powder or sliced almonds. it was kind of weird, but i will use this recipe as a base and try it again. i think it definitely needs a top crust.

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Reviewer:

SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 3, 2012

We loved this it was a great dish!

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

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

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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