I really like this versatile recipe. I, of course, changed a few things in the basic recipe. First of all, I used 1 ½ cups of rice. Then I added 1 can of cream of mushroom and 1 can of cream of chicken soup to 2 ½ cups of water. I followed the recipe from there. After baking for one hour, the chicken was done but not the rice so I stirred the rice, soups, and onion soup mix together and put it back in the oven for another ½ hour. Ten minutes before it’s time was up, I added some fried onions to the top of everything and took the foil off for the remainder of the time. The chicken was very slightly tough but the rice was perfectly flavored and moist. We loved it! My husband likes sharp cheddar so he added some to his chicken and rice mixture. Next time I think I’ll add some mixed veggies and see what happens. All in all, a VERY easy recipe that tastes quite good and you can pretty much work it any way you like to suit your own personal tastes. This is the type of recipe that is impossible to botch so have fun with it and be as creative as you want!
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