Reviewed: Feb. 16, 2009

I following other suggestions to combine all ingredients and put over chicken. It was really tasty! I did leave the chicken breast fillets whole.

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judyvcpa

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Reviewed: Feb. 11, 2009

Very easy and tasty meal. The whole family loved it.

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HAYDONSANGEL

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Reviewed: Feb. 9, 2009

Been trying out fast, easy recipes lately and wanted to experiment with recipes using canned soups...uh, this was alright. I used a can of mushroom soup. Not the chicken I'm used to. What about some spices? Add 1 ts of paprika, 1/2 a ts each of chilli powder and black pepper, add mushrooms or mixed veggies, and chop a onion on top to give it a crispy onion topping. We used 2 c of rice for 1 cut up chicken...we're bigger rice eaters, but that required extra water and cooking time. It was very heavy and rich for us, even though we used the healthy low fat/ sodium canned soup and only skinless chicken.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jan. 30, 2009

The casserole had a good flavor. My kids really liked it. I wasn't thrilled with how the rice turned out...I did mix the rice and liquids as per other suggestions, but the consistency still wasn't quite right. Would probably add veggies next time.

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Randa

Cooking Level: Beginning

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Reviewed: Jan. 23, 2009

Quick and delicious! I used cream of mushroom soup and 1 cup of chicken drippings and 1 cup of water; instead of cream of chicken soup and 2 cups water. I cut the chicken up into bite sized peices and coated them with half of the dry mushroom and onion soup mix. Layered the botom with the seasoned chicken, mixed the other ingredients together and poured the mixture on top of the chicken. Took maybe 10 minutes, tops! Baked for an hour... It was sooo good. Especially with a sprinkle of red pepper!

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Rosalind

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: Jan. 21, 2009

Excellent recipe, though I followed the advice of mixing ingredients first before baking. Also for our taste half the onion soup mix was better.

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dchristm77

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Reviewed: Jan. 15, 2009

My Family thought it was the Best, I thought it was very Easy to put together and did not take long to put together, I even Added Bread Crumbs to top it off and it still was Incredable. Sweet_angelgirl79

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sweet_angelgirl79

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Reviewed: Jan. 14, 2009

I make amodified version of this at least once a week. Here is what I change: 1) substitute a mix of wine and water for the plain water, 2) omit the package of onion soup mix and add a teaspoon of garlic powder 3) about 40 minutes into cooking, remove chicken breasts and taste rice to see if it is done then incorporate a handful of cheddar cheese, replace chicken breats and top everything with a handful of crushed crackers 4) finish baking for about 10 minutes without foil to get a nice crust. I have also made this using brussel sprouts instead of chicken (pork chops are good here too)and even my teenager ate it (she finished off the pan!) Thanks for a fantastic recipe :)

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momala

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Reviewed: Jan. 9, 2009

This is a tasty recipe, however it does not appeal to the eye. I might make it again one day.

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VEROS01

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Jan. 5, 2009

Too bland! No flavor, will not make again!

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CARRIELAM1

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Reviewed: Jan. 5, 2009

My mom made this for me as a child, I always loved it. Then, when I got older I started making it. Anyone I make this for absolutely loves it and wants more. My fiance even asks for it.

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LadyCarissa

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Dec. 28, 2008

I was really surprised that this came out so good. It's so simple and fast. I folowed the recipe exactly, and the family loved it. I highly recommend it.

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cmckeown33

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Reviewed: Dec. 26, 2008

tina we made this recipe and added carrots and celery it was very good

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Tina

Cooking Level: Beginning

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Reviewed: Dec. 7, 2008

used milk to 1 can of water but cooked rice half way before addibg as others said it did n ot cook through. Rice still stuck to bottom and had to be stirred halfway through. It was rich and very bland as was said. Will not make again.

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cookamaker

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Reviewed: Nov. 4, 2008

Great!! Quick and easy. Only a couple changes. Added 1/4cup more rice and 1cup of vegetables(broccoli,carrots). Two thimbs up!!

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Camac39

Cooking Level: Expert

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Oct. 21, 2008

This did make a tender chicken, but it wasn't worthy of 5 stars.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Oct. 10, 2008

easy and tasty as is.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

Use FF Chicken Broth instead of water..added black cracked pepper

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Gracielady

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 13, 2008

This is a good chicken and rice casserole. I made it exactly as posted. I agree with the other posters that it would be a great base recipe and you can add the other ingredients that you like. I will make this recipe again!

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Deena

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Reviewed: Sep. 10, 2008

This is a very good base for casserole. I cut the chicken into bite size pieces and laid them on top of the uncooked rice. I then sauteed one tablespoon of butter with one clove of garlic with two stalks of finely chopped celery and sliced mushrooms. I wanted to incorporate more vegetables so I added chopped fresh broccoli on with the chicken then added the sauteed celery, mushroom garlic mixture. I also mixed the soup, water and half the dried onion soup mix. Baked for one hour covered, then took out of the oven and topped with a mixture of cheddar and mozzarella and baked for an additional 15 minutes. Fragrant, delicious, and with a little more effort, this is a delicious dish that will please almost everyone!

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