Reviewed: Feb. 13, 2008

I've got to give it 5 stars because it was so easy, a 5-year old could have made it! It was also very (and surprisingly) tasty! I followed the directions exactly as written and honestly didn't expect much, but I was pressed for time. My husband and 9-year old son loved it, which was great because my son pretty much hates anything that I cook. The only suggestion I would make is if you follow the directions exactly, make sure you use thicker chicken breasts. I used relatively thin chicken breasts and baked it for 1 hour, and they were a bit dry, but the rice was absolutely perfect. I also loved the "browning" that occurs on top of the chicken breasts from the soup mix. I will definitely make this again!

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Liza

Cooking Level: Expert

Home Town: Tenafly, New Jersey, USA

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Reviewed: Feb. 10, 2008

For a very simple, basic dish, this was pretty good. It reminded me of something my grandmother would make. I made a few changes. I used cream of mushroom soup; I added a little more water; I did not use the onion soup mix (seemed that it would be incredibly salty with the onion mix in addition to the soup) and instead used a little dried herbs seasoning mix (basil, garlic, rosemary, thyme, etc) and fresh garlic for more flavor; I added fresh mushrooms; I mixed the water, rice, and soup mix rather than pouring the mixture over the rice; and I used two chicken breasts because that's all I had. I baked it for an hour, which was probably a little long. The rice tasted almost like a nice, creamy (easy) risotto. You could do a lot with this recipe, and I'll keep experimenting with it.

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seren

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Reviewed: Jan. 24, 2008

I made this last night. I changed a few things after I read the other comments and here is what I did. Instead of water I used a can of chicken broth, instead of cream of chicken soup I used a jar of chicken gravy and instead of onion soup I used vegetable soup. I seasoned the chicken with garlic salt, seasoned salt and paprika. It was so good......my 6 year old, my 2 year old and my husband loved it!

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JaimeC

Cooking Level: Expert

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Reviewed: Jan. 22, 2008

This was a pretty good recipe. I used 3 cups of rice instead of just the 1 cup, 2 cans of cream of chicken soup and I mixed the onion soup in with the cream of chicken soup. Because of my modifications, I had to cook it for 2 hours total. But it turned out with a great taste that almost everyone loved...picky 3-year-old didn't try it, but that would have been a miracle! :)

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Jessica

Cooking Level: Intermediate

Living In: Cullman, Alabama, USA

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Reviewed: Jan. 22, 2008

I made this exactly as written - it is easy and flavorful. A great family recipe for busy days!

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KarenG

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 15, 2008

I followed the directions. The meal turned out, I just don't think there was that much flavor to it - except a bit too much onion flavor. If I make again, I would use chicken broth and white wine instead of water, and add some garlic and some other spices to spike up the flavor a bit, as per some other reviewers comments. It certainly was super easy, so I will try again with some modifications.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Jan. 12, 2008

This was awesome! Only changes were adding a little more rice and substituting chicken broth for the water. I think it really made the chicken moist. Yum!!

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julie05

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 11, 2008

very good. I mix up the rice and add about 3/4 cup of milk instead of the water and the soup mix. lay in in a greased baking pan. Then add some frozen peas and then put the chicken on top. Add garilic, salt and pepper! cover and bake just about 10 min. before its done take off the foil and let it get nice and brown! very good and easy

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krisc

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Reviewed: Jan. 1, 2008

THis was good. My husband really liked it, but I could have used some flavors in with it other than the salt and pepper we added for taste. I am sure I will do it again, with some modifications.

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mismelissa

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

Followed the directions exactly. Rice was not done and chicken was dry.

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KERLSEEF

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Reviewed: Dec. 18, 2007

My kids and husband loved this. Took only a few minutes to throw together. I used brown rice and added some carrots, celery and onions. It was great.

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trevan35

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Reviewed: Dec. 3, 2007

This was an excellant base recipe. I added some ingredients for additional taste: I chopped 1/2 an onion, diced 2 garlic cloves and seasoned the chicken with salt, pepper and paprika. I then browned the chicken with the onion and garlic in a pan w/ veg. oil. I also mixed the chick. soup with the rice in the pan, topped with the chicken and onion mixture from the pan (added some pan drippings) and then put 1/2 package of onion soup mix on top. My guests and bf loved it! Nice basic home cooking recipe.

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Jill

Cooking Level: Expert

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Reviewed: Nov. 25, 2007

Easy and delicious! Can't beat that!

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HGREEN

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Nov. 9, 2007

This was the first casserole I've ever made. (I'm not much of a fan of cream of mushroom soup, so that kind of narrows the field of casserole recipes). It does smell great baking, and the rice in particular has a very nice texture when it's done (I used "calrose" variety white rice). The onion soup mix is a little strong (and salty) for my tastes; next time I'll probably just throw in some fresh onion. I thought it could use some other seasonings as well-- a little garlic, and any of a number of herbs (basil, or oregano, cilantro, etc.) would add a distinctive flavor. It also definitely needs a vegetable (I would prefer raw, frozen, or steamed over canned) to round out the meal and provide some contrast in flavor and texture, whether added to the casserole, or as a side dish. Good recipe, though. I do plan on making it again and using it as a basis for further experimentation.

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AccidentalFoodie

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2007

I can only give this four stars, because I changed the way I made it. I used the same ingredients, with a slight difference. I cooked everything on the stove top instead of in the oven (except the chicken), because all rice recipes I've made in the oven never turned out right (either overcooked or undercooked, could never find a happy medium). So I doubled the recipe and here's what I did. Put the chicken in the oven at 400 degrees. Boiled the water. Added a little salt and butter. Poured in the rice. Stirred in the onion mixes. Let the rice cook. When it was finished, I stirred in the cream of chicken soup, but instead of two of those (since I doubled), I used one and a cream of mushroom. Chicken was nearly done by this time, so when it was done, I sliced it up into chucks and added it to the rice mix. Then I sprinkled some shredded cheese over the top and served with veggies. Cooked that way, it turned out great! Will make it again like this. Thanks for the base recipe!

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TAMLVS2COOK

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Reviewed: Oct. 5, 2007

Very good, rice came out firm and the chicken moist. I added chicken broth and white wine in lieu of the water. I will definitely make this again as it was easy to make.

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woofersrose

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Reviewed: Oct. 3, 2007

I thought this was pretty bland - definitely needed something something else. And the cook time was way too long - the rice was really mushy. You could cut the chicken in smaller pieces and it would be done in about 45 minutes.

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