Reviewed: May 17, 2013

This was really good. I took the advice of a couple others and used chicken broth instead of water, and I mixed everything together before spreading it in the pan. The chicken was tender, the rice was cooked all the way through. Not sure how it reheats but as a good, quick, I-always-have-the-stuff dinner I will be putting it in the rotation.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BRWNEYEGRL46

Cooking Level: Intermediate

Home Town: Prairie Du Sac, Wisconsin, USA

Living In: Genoa, New York, USA

Reviewed: May 13, 2013

We really enjoyed this dish. I feel like the chicken needed a little more flavor so I marinated it with sage, thyme and rosemary. YUM!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chattbiker

Cooking Level: Intermediate

Home Town: Bessemer, Alabama, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: May 5, 2013

My grandmother, made this for years, only she used a cut-up fryer, and still a recipe I go to when I can't think of anything to do with the chicken.Family loves it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stacalm50

Reviewed: Apr. 14, 2013

This recipe was as good as it was easy to make. I did change a few things though. Instead of water I used two cups chicken broth and added 1 extra cup of rice as I found it too mushy. I also put seasoned salt and paprika on the chicken to give it extra flavor. I shortened the cooking time to 1 1\4 hour and put fresh broccoli in for the last 15 minutes. Some canned onion rings on top and it was a real winner in our family!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

betsytedy

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Attleboro, Massachusetts, USA

Reviewed: Apr. 13, 2013

It was fine..just nothing spectacular. Good for a fast dinner with things on hand. I agreed with one commenter that said to chop it all up and stir it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Yendi

Reviewed: Apr. 10, 2013

It was OK. The family liked it, but I probably won't bother making it again. The chicken was bland (probably marinating it beforehand would help). Perhaps using chicken stock instead of water for the rice might help too. Just kind of boring.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dlproven

Reviewed: Feb. 21, 2013

i make this recipe for a handicapped man and he loves it. I cook it on top of stove in a big skillet cooking the chicken pieces first then adding everything else and cook on low intil rice is done stirring occasionally.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

carla

Reviewed: Feb. 11, 2013

i tried this recipe because it looked easy and seemed to have a fair amount of positive reviews. However, even after following the suggestions of mixing the rice and soup mix into the water and cutting up the chicken the rice was still undercooked and the chicken bland. The casserole definitely lacked depth and their are a lot better chicken recipes out there.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

abgriffith

Reviewed: Feb. 10, 2013

Awesome and easy. Made half the recipe in a 8x8 dish with some leftover rotisserie chicken. Used one can of cream of mushroom soup, one cup of rice, and one cup of water. I did not use onion soup mix. I added some frozen broccoli and sprinkle or rosemary, thyme, and basil. I mixed everything together before baking for just under 39 min at 350 degrees.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Suzanne2003

Reviewed: Jan. 30, 2013

Easy and quick. I only used 1/2 onion soup pack & 3/4 can cream of mushroom soup. Sauteed onions, peppers and mushrooms, added chicken to brown, then added liquids and brought to boil. I then put in oven at 375 for 50 minutes. Give it a try.

Was this review helpful? [ YES ]
2 users found this review helpful