Reviewed: Nov. 10, 2008

Well I do like the overall taste of the dish, but my rice did not finish cooking either. I just prepared some more rice to serve with it, but I will have to work with this some more to see about getting the rice done. I may try to use elbow noodles next time as another person suggested...

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namaman

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Tucker, Georgia, USA

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Reviewed: Oct. 27, 2008

I added chicken broth and an extra cup of instant rice. It came out perfect! My family loved this dish.

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SKPeirano

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Pickerington, Ohio, USA

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Reviewed: Oct. 20, 2008

The taste was very good, however, as other reviewers have written, the rice was not done all the way. I even added a little extra water (per another reviewers suggestion). I cooked it in the slow cooker on low for about 5 3/4 hours. Still, the rice was not done. Great flavor, but the crunchy rice didn't make up for it to me. I may try this again with some variations with the liquid.

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Crista

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Reviewed: Oct. 6, 2008

This is a favorite in my house. Thanks for sharing the recipe!!

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DeniseY - Go Steelers!!

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 15, 2008

This recipe was tasty for sure but the rice came out kinda mushy so I just made extra rice and piled the slow cooked stuff all on top.

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SSiguaw

Cooking Level: Intermediate

Living In: Blaine, Washington, USA

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Reviewed: Sep. 4, 2008

My husband loved this recipe!

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Mrs. Roach

Cooking Level: Beginning

Home Town: West Plains, Missouri, USA

Living In: Stanardsville, Virginia, USA

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Reviewed: Sep. 2, 2008

This was an awesome recipe! I tweaked it a little bit and used macaroni noodles instead of rice. It was a hit at the dinner table!

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Mary Margaret

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

As others have said this is a very good base recipe. I used only two cans of cream of something soup and then dumpped a couple of cans of water in. I also added a lot of random seasoning to add to the flavor. The other thing I did differently was left it cooking for about 8 hours. I got home from work in the morning, turned on the crock pot, and it was mushy and ready to eat when I got up in the evening.

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Casi

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

This was alright. Personally I would either increase the amount of rice and liquid in this dish or cut back on the chicken - it's just way too much chicken in comparison to rice. I don't know why everyone was saying that their rice wasn't done - Ours was almost overcooked. I followed someone's advice and decided not to cube the chicken - which was a mistake. All you end up with is a ton of shredded chicken breast which does not make an appealing meal. I would cube the chicken then brown it then add it to twice the rice called for in the recipe already cooking in the slow cooker. It also was also very bland - if it weren't for the bit of garlic and onion I added I doubt it would have had much flavor at all. I'm still on the fence over making this again or giving up on fixing this recipe.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Jul. 11, 2008

I thought this was really good. The only changes I made were seasoning the chicken breasts with salt, pepper, and garlic powder. Also, I didn't cut the chicken up because I knew it would be falling apart after it was cooked. It had a really good flavor and both my roommate and I loved it.

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OWLWATCHER974

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

My family absolutely LOVE this recipe and so do I, because it is easy AND tasty! I add one can-full of water as otherwise it can get a bit dry and that seems to work for us.

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Busy Mum

Cooking Level: Intermediate

Living In: Guildford, Surrey, England, U.K.

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Reviewed: Apr. 23, 2008

Not gourmet fare, but a great easy meal that my kids enjoy. I cut my chicken breasts in wide strips and browned in olive oil. I seasoned it with Greek seasoning, garlic powder, and salt.

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mpainter

Home Town: Renick, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Apr. 17, 2008

I have made this before but adding a pkg. of onion soup mix (the kind you make dip with) really gives the rice more flavor. I make my own onion soup mix, which cuts down on the sodium. My onion soup mix: 4 tsp. instant beef bouillon (use low or no salt variety if you like); 8 tsp. dried minced or chopped onion;1 tsp. onion powder; 1/4 tsp. bon appetit seasoning (or seasoned salt). Mix and use in recipe or seal in foil packet. Use within 6 months.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Apr. 10, 2008

just ok

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Kelly McClellan

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Fishers, Indiana, USA

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Reviewed: Mar. 5, 2008

I thought this recipe was pretty good. I decided to doctor it up a little bit after reading the other reviews. I added 1 large can of cream of chicken soup and a small can of the cheese soup. I also cooked up the chicken before putting it in the crockpot, just for color. It came out a little dry, so I added some chicken broth for the last hour of cooking.

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SMICHELITCH

Cooking Level: Intermediate

Living In: Chino Valley, Arizona, USA

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Reviewed: Jan. 19, 2008

A little too cream-of-blah soup for me. I'd think about adding some brocolli or other veggies before I'd try it again.

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katie

Cooking Level: Intermediate

Home Town: Inman, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 14, 2008

Whole family loved this. Added some garlic salt, some frozen veggies and 1 cup of chicken broth. Also threw in some Cheddar cheese towards the end. Picky kids had 2 helpings. Definitely a keeper in our house

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bwcakrysta

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

I made this recipe and it turned out great! Big hit with my daughter who doesn't like mushrooms (and I didn't tell). I substituted a can of water for the cream of celery soup and it was great. One hint, don't just throw it all in the cooker, mix the soup with the rice, otherwise rice can be a little under done. Will definately make over and over again.

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Mike

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

I found the basic recipe to be great, but I made my base from left over broth from a turkey. I added rosemary and some fresh Italian basil plus Cookes flavor enhancer for flavor. The most important thing I did was cook everything but the rice in the slow cooker and then added the rice about 30 minutes prior to serving and I have found that this ensures that the rice is not over cooked and still fluffy.

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D.Codd

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Reviewed: Dec. 18, 2007

It was a SIMPLE, easy comfort food to make. I found it a little too salty though. After reading the reviews, I followed suit in adding my own seasoning for taste to make sure the chicken wasn't too bland. (It wasn't.) I added onion powder, pepper, and dried basil to the recipe. Also for the soup, I used 2 cans of low-sodium cream of mushroom soup. If I had been able to find the low-sodium kind for the other 2 soups, I would have gotten it too. In addition to the soup, I added about 1/4-1/2 can of water to it because it was looking pretty thick. Even after adding water it was thick enough. Overall, this recipe was good. I think I'd make it again on days I'm feeling lazy or want comfort food. I served biscuits alongside with this meal. It was a big hit with everyone who tried it. For me, it was "alright."

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