Reviewed: Dec. 21, 2008

We thought this was just OK. I had to cook it almost an hour and a half to get the rice tender. It wasn't really all that spicy. We thought it was just sort of blah. Probably won't be making again.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

Reviewed: Nov. 13, 2008

This was really good and really easy. However, I found it to be a little too wet for my liking, so next time I'll probably drain the tomatoes or maybe add more rice. Also, I like spicy, so I added about a tablespoon of cayenne pepper and about a cup of corn.

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Reviewer:

Jessica

Cooking Level: Beginning

Home Town: Queensbury, New York, USA

Living In: Tampa, Florida, USA

Reviewed: Oct. 20, 2008

Of course, I put my own little spin on it. I was craving a stew of sorts...so I prepared this on the stovetop and used a can of diced tomatoes w/ jalepenos (b/c that's what I had in the cabinet). It was quick, easy, and DELICIOUS!!! Thank you!

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Reviewer:

Dede

Reviewed: Oct. 2, 2008

This was great! Everyone loved it. I tried to stay with the recipe, but used 1 1/2 cups rice because I wanted to make more. Then used TWO cans cream of chicken and the diced whole jalapeno pepper. It was perfect, just a bit spicy (I don't see how it would be spicy without the jalapeno). I actually stirred the rice during cooking, not disturbing the chicken tenders. Had to add more water (total about 1 can). Then I added shredded cheddar about 5 minutes before serving. Just a great Mexican-creamy casserole! Thanks for this very easy recipe -- the magic ingredients: diced tomatoes with chilies and cream of chicken soup. Lots of possibilities for other additives: corn tortillas, sour cream; who knows?

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Reviewer:

Karennina

Reviewed: Sep. 17, 2008

My family really loved this dish - everyone had seconds! It was very easy but I did modify it a little. I used Goya Arroz Amarillo (yellow rice with seasoning), Rotel, and chicken tenders marinated in Italian dressing. It cooked perfectly in exactly 45 minutes. I topped the whole thing with a mixture of crushed "Red Hot Blues" tortilla chips and grated pepper jack cheese. Then browned it under the broiler for another 6-8 minutes......BIG HIT! The chicken was very tender, the rice was delicious and it was just spicey enough - this will be a frequent flyer at my house

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Reviewer:

lpolcari

Reviewed: Jul. 24, 2008

I also took the suggestion of adding 1/2 sour cream to the mixture and sprinkled a little taco seasonging on the chicken. Was very easy & delish. A nice one pot meal - you don't need to do the mixture in a bowl just simply stir it all in a casserole dish and then place chicken on top. One thing I would do next time is add the chicken after the rice mixture has been cooking about 10 mins to avoid dryness. Will make again!

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Reviewer:

MNMCOOK

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Jul. 22, 2008

VERY Good. Additions: 1/2c Sour Cream, 1/4c Mild Taco Sauce, Minute Rice. Last 15min. Sprinkled with Monterey Jack Cheese & Fresh Tomato slices. Turned out Perfect, great leftovers too! Thanks :)

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Reviewer:

Shaelyn

Cooking Level: Intermediate

Living In: Lino Lakes, Minnesota, USA

Reviewed: Jun. 24, 2008

Sprinkled some dry taco seasoning on top before baking. It's a keeper!

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Reviewer:

Dogmom

Cooking Level: Intermediate

Home Town: Poland, Ohio, USA

Living In: Hermitage, Pennsylvania, USA

Reviewed: Mar. 28, 2008

My husband and I really enjoyed this recipe! Very easy to make. Only made a couple of additions, added another 1/2 cup of rice and a soup can of 1/2 milk and 1/2 water and some garlic powder, seasoned the chicken tenders and uncovered after 45 minutes and added a mexican blend shredded cheddar cheese on top and left in another 15 minutes - delicious!

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Reviewer:

amania77

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Reviewed: Mar. 20, 2008

This recipe has a good taste-but it takes a lot longer to cook than indicated-especially if you double the recipe. I used fat free soups and I also added a cup of shredded Monterey Jack cheese to the mix. If you plan on doubling the recipe like I did, make sure you add one cup of water so the chicken/rice don't dry out. Also, when you double it-it will take about and hour and 45 minutes to cook the rice.

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