Reviewed: Jul. 18, 2009

This was awsome. I gave it 4 stars because of a few modifications. I used 7.5 ounces of wild rice instead 4. I didnt decrease the water. I omitted the broccoli and added sliced mushrooms. I seasoned the chicken a bit with cajum seasoning. Served this with collared greens. Turned out wonderful!! so good!

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mommy

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Reviewed: Jun. 23, 2009

Easy to make and delicious..only changes I made was I used Cream of Mushroom soup instead of chicken and I ended up adding an extra packet of Lipton Cheddar Broccoli Rice near the end when it looked like the liquid was not going to soak up soon enough and we were STARVING!! Next time I will reduce the water as others have stated.

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Julie

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Reviewed: Dec. 2, 2008

This is worth making. it does take some cooking time but its very easy to make. i used less water of course and the next time i will use less sour cream and maybe add a can of cream of brocoli instaid of using fresh. :)

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annie

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Reviewed: Nov. 16, 2008

This recipe was absolutely wonderful. My girlfriend and I made this and it turned out awesome. We followed the other reviews and went with half the water (1 cup), I reduced the amount of garlic a bit (personal preference, and coated the chicken with olive oil to get a nice crispy skin. Other than that, we followed the recipe to a "t"... Thanks

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Dennis and Chris

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Reviewed: Oct. 26, 2008

This was just ok.I tryed as someone else and mentioned putting garlic and pepper on chicken befor baking.I cut back on the water and it was still to much. Took alot longer then the recipe states as others had said. My kids liked the chicken and I didnt care for it but I did like the taste of the rice..

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Christal

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Sep. 22, 2008

It was a satisfying meal, but something was missing in the dish. The two changes I made were using cheddar broccoli soup and I only had drumsticks on hand. A good meal when you want to figure out how to use up some food in the larder.

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Nita

Cooking Level: Expert

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Reviewed: Jul. 4, 2008

I used 4 large leg/thigh quarters so I doubled the rice (my hubby loves rice), used 2 c water, LARGE (24oz I think) can of chicken broth, 16 oz sour cream, and cut way down on the garlic. I am Italian and love garlic but it is way too over powering in this dish. After making this twice I have cut down to 1 clove of garlic and that is it. Very easy and good. Thank you

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072705r

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Reviewed: May 20, 2008

I wasn't really very impressed w/ this recipe myself. I can't complain though, everyone else loved it. I modified the recipe but didn't change anything too important. I used 5 leg quarters instead of 4 & I doubled the rest. I used less water as suggested & I added some white pepper. Even w/ less water I still had to cook this an extra 30 min. Everyone was happy. i guess that's all that matters.

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Billy

Cooking Level: Expert

Home Town: Osage City, Kansas, USA

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 17, 2008

Had to make some changes to the recipe due to my celiac disease. It is hard to find the wild rice boxed mixes and condensed soups that are gluten free so I made the following modifications: I used Uncle Ben's long grain and wild rice that was already made and is in the same section of the grocery store that the mixes are and is in a plastic pouch, for the soup I used a gluten-free mix for cream soups (a combination of pwd. milk, rice flour, minced onion, and dry chicken base) and then followed the instructions to reconstitute it. Due to others stating there was too much liquid in, I added a can of drained mushrooms to make more bulk. Excellent.

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JEKURS

Cooking Level: Expert

Home Town: Elkton, Michigan, USA

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Reviewed: Nov. 25, 2007

Delicious! I used about 3/4 cups of water & it turned out great.

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Cooker K

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Oct. 18, 2007

I followed the recipe all the way through. Except I used 1 1/4 cup of water and I only cooked the rice in the over for 30 minutes turned the oven off and allowed the rice to become tender without over cooking the rice. Next time I will be using low fat cream cheese and cream of chicken. I would also suggest adding a can of corn.

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Easy

Cooking Level: Intermediate

Home Town: Fort Bragg, North Carolina, USA

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Reviewed: May 31, 2007

This turned out much better than it sounded...with a few changes....I used Rice A Roni broccoli au gratin rice since that was all I had...I sprinkled the leg quarters with garlic powder & pepper & I used only 1 cup water....omitted broccoli since I did not have any on hand....I did let it bake for an hour & 15 minutes after I added the rice because it still seemed liquidy...once I pulled it out of oven the rice absorbed most of the rest of the liquid... Chicken was crispy outside, juicy inside & rice mixture tasted soooo good!!!

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Sugarspice173

Living In: Orlando, Florida, USA

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Reviewed: Mar. 5, 2007

I made this last night for dinner and my husband ate 3 helpings! I should have followed others advice and used less liquid. I did make a few changes using what I had on hand (package of whole grain rice a roni chicken abd herb flavor, chicken legs with skin removed and more broccoli). Thanks for the recipe.

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KHAYES76

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Greeley, Colorado, USA

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Reviewed: Dec. 19, 2006

I have made this recipes several times with great results. It is easy and delicious. My kids like the rice, so I have doubled the rice a couple of times. It's easy to improvise with and I've not been disappointed yet.

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* Jennifer *

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: Oct. 30, 2006

Wow! This recipe is great! The flavor is wonderful and even though it does take awhile to make, it was well worth the wait. The chicken was tender and the rice was delicious. The water amount given was fine. Before you bake the chicken use Emeril's seasoning for extra flavor.

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teresa

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Reviewed: Jun. 6, 2006

This recipe was great. I added 2 cups of brocolli and only used 3/4 of water. I also used cream of chicken with herbs. It was quick and simple and I had almost everything at my house already.

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wchiasson

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Reviewed: May 23, 2006

good for me and i'm the picky eater in the house!

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KIRSTENLIV

Cooking Level: Expert

Home Town: Hayward, Wisconsin, USA

Living In: High Springs, Florida, USA

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Reviewed: Dec. 22, 2005

I made this once before, But I dont think I followed the directions right, I made it again tonight and it was OUT OF THIS WORLD! The chicken skin was cripsy, the rice was JUST right it was a great recipe and I will make it again and again. The whole family liked it! I used uncle bens mushroom flavor wild rice, and I used lowfat cream of chicken and lowfat sour cream, hoping to lower fat content, this is a healthy, easy, and CHEEP meal to make! Very good! Thank you!

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Clorissasue

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Reviewed: Jul. 7, 2005

I made this recipe because I wanted to use up ingredients I had on hand - I used 6oz package of Uncle Ben's instant long grain and wild rice. I also had leftover chicken that I cut up and mixed in with all the other ingredients. I did not follow other reviewers suggestions and use less water - 2 cups was perfect, but it does need to cook longer. I cooked for 30 minutes at 350 covered with foil, turned the temp up to 400 and uncovered for 20-30 minutes, and it turned out perfect. The seasoning packet (from the rice) makes this very tasty, although a little strong. Would definitely make this again.

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SHERRIE BEAUMONT

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Reviewed: Jun. 23, 2005

This was fast and easy! I will add a little more rice next time. My family loved it!! Even my Dad, who at 84 is a little picky!

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DEANNA42

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