Reviewed: Nov. 1, 2006

This recipe could use a little more juice. It's a little thick and would probably be nice with some veggies thrown in too.

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KELLYANN6281

Cooking Level: Expert

Living In: Fort Myers, Florida, USA

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Reviewed: Oct. 26, 2006

After trying a lot of recipes lately and none of them being very good. This was a welcomed change. Very easy and very good.

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FULLXBUSYMOM

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Reviewed: Oct. 1, 2006

I agree with previous reviewers - this is definitely a base for something better. I boiled the rice in chicken broth for about 8 minutes (or until most of the broth was soaked into the rice). I added 2 cups of water to the cooker along with all the soups. I also pan seared the chicken breasts - first coating them with seasoned salt and thyme - in vegetable oil and 2 garlic cloves sliced into thick chunks. Lastly, I added salt, pepper, paprika, seasoned salt, and poultry seasoning to the mixture in the cooker. Halfway through cook time, I added some sliced carrots. Definitely spray the cooker with Pam because the mixture will stick to the sides! It turned out really good!

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zachnerin

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 19, 2006

Very easy. I changed one item. Instead of rice I cut up 6 medium sized potatos and cooked for 8 hours. Served it with a french baguette. It was wonderful. Will make again and again. Wife loved it.

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The Tar

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Reviewed: Sep. 11, 2006

I've just bought a slow cooker and this was the first recipe I cooked in it. We loved it - even my small daughter ate everything. I added some chopped carrotts, potatoes and an onion to the slow cooker first and used only one can of soup with 60ml of water with some chicken oxo. For seasoning I just used salt and pepper. It was delicious. Also works with steak and an oxtail soup with beef oxo.

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LydiaJ1

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Reviewed: Aug. 24, 2006

Awesome dish!! i dont know what the others made, or what they were eating but it was not this recipe, because i LOVED it!! yea maybe an added vegtable would be good, but i loved it anyways! very yummy and VERY easy to make! thanks!!

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jemener02

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Reviewed: Aug. 23, 2006

Very very bland. I probably won't make this again. It needs something to jazz it up.

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ijung

Cooking Level: Expert

Living In: Columbus, Indiana, USA

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Reviewed: Aug. 10, 2006

This recipe was too bland and when I added a little bit of garlic and onion soup mix, it was too salty. Might be good with only one can of cream soup and some water?

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Jenny P

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Reviewed: Jul. 8, 2006

This was ok. Though, I did change it quite a bit. From reading everyone's thoughts I decided not to cut the chicken and instead I spiced it with onion powder, garlic all-spice and rosemary. I then seared the chicken to a nice crisp brown. (This added a wonderful presentation--no more goopy mess!!) I also added some chicken broth with the rice and soup BEFORE I added the chicken. I let that set on high for about 15 min. while I cooked the chicken. Just before adding the chicken I stirred the rice and soup mix really well, and set the chicken almost on top of the rice. Then 3 hours later (on high) I took the chicken out and served the sauce over fresh-baked biscuts. I will make this again, maybe playing with it a little more.

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: Jun. 27, 2006

This is definitely a good base recipe but it is VERY bland without adding in any other ingredients. Based on the other suggestions, I pre-cooked some Minute Rice and added it about 40 minutes before serving. I added in some sliced mushrooms with the rice as well. I used only 2 cans of soup; cream of mushroom and cream of chicken and then I added in 1 can of Chicken Broth and 1 cup of milk with the chicken along with a bag of frozen peas and carrots. Salt, pepper, minced garlic, dried onions, and voila...it was good. But this receipe is definitely just a springboard for some great variations.

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CHEFBETHPHX

Cooking Level: Professional

Home Town: Phoenix, Arizona, USA

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Reviewed: May 7, 2006

Great comfort food. We really liked the dish. We are going to try to add some spices next time - it could be kicked up a notch!

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Jennifer

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Reviewed: Apr. 17, 2006

I'm giving this recipe five stars because I've played around with it to suit my own tastes. I do believe it would have been a bit bland without additional seasonings. I added fresh sliced mushrooms and celery as well as some garlic powder, onion powder, poultry seasoning, dash of pepper, and salt. I stirred all of this in it with the rice/soup mixture and then placed chicken drumsticks on top, seasoned with salt, pepper, and paprika. I cooked on high for about 3-4 hours and everything turned out wonderful! The rice was VERY creamy and the chicken fell right off the bone! You could almost turn this into a stew with more veggies added to it!

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Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 27, 2006

I'm not the greatest cook in the world so every Sunday I cook dinner, the rest of the week my husband does. Anyway, I tried this recipe this past Sunday and I thought it was ok, my rice was not cooked. The recipe does not say whether to cook the rice first or use 5 min rice or 20 minute rice. I followed the recipe to the T and I even added 3 cans of water which my soup cans said not the recipe..if it would have indicated these things my dinner would have turned out great.

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Sheri

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Reviewed: Mar. 23, 2006

Kind of bland - added onion soup mix w/ canned soups per other reviewers comments and used minute rice + 2 cups water. Consistancy was just fine- was done perfectly in 4 hours- but just tasted blah. Kids wouldn't touch it.

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Pittsford Mom

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Mar. 22, 2006

This was a very easy dish to make, I modified it a bit by adding some red wine and using chicken breasts and cooked til they almost fell apart. I then took out the chicken and added a little flour/water mixture to make a gravy which I served over bowtie pasta. Then made a side dish of Easy Fried Spinach which I added some pinenuts to. Delicious!

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lmrasch

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Reviewed: Mar. 21, 2006

This is pretty good - my husband liked it, and that's always a good thing :) And it's very easy. I cook it on slow cooker night.

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Noa

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 14, 2006

I would like to call this recipe a work in progress. It has a good base idea but it needs some tweaking. I used only two cans of soup and added one can of chicken broth but it still came out like paste. I will try something like this again but with more liquid and more seasoning. Good luck.

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HERMES3G

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Feb. 19, 2006

I made this today with a few changes. I used the broccoli and cheese per someones suggestion instead of mushroom, and i added a can of milk and one of water to the mix, along with some frozen mixed veggetables. Oh, and I also cubed the chicken to make it more of a casserole type deal as to not leave lot of leftover rice and veggies with no chiken. Good recipe, will make again. And don't foget the salt and pepper!! And the rice did stick to the sides a bit, but was easily removed, and actually was away from the house for about 6 hours, and rice was a little over done, but still very tasty.

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Erin

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Reviewed: Feb. 15, 2006

This recipe is great! My family just loves it. I was a little worried because it was quite thick, so I added 1 can of water and it wasn't bad at all! I reccomend subsituting the Cream of Mushroom for Broccoli Cheese soup, gives it just a little extra flavor and add some salt and pepper!!

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THIRDEYE7601

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Reviewed: Feb. 3, 2006

This is dish is exactly as the name states, only it fails to tell you how good this is. We barely had time to sit to eat much less stop long enough to fix a big meal.. this recipe was just perfect. I had everyone here from in-laws to children so I doubled it and got compliments from all. I simply tossed a salad together and heated up a vegetable, POOF~* Dinner was ready!Thanks for sharing.

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