Reviewed: Nov. 20, 2009

I've made this three times now and it has been a hit each time. The most recent time was for a potluck -- everyone asked for the recipe because even the toddlers loved it. I have made it both ways and the casserole is the best. I used shredded chicken, which I added taco seasoning on the stove to give it more flavor. I also stirred in a half cup of fat free sour cream and some cheese into the dish. One time I added black beans and another I went with refried beans. Both were well received, though I liked the refried beans the best. Topped with a little extra cheese and it was absolutely delightful.

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S. Wade

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Reviewed: Oct. 24, 2009

My family really enjoyed this one. I changed a few things. I added 1 1/2 of corn, and I put in 1 cup of water. Came out great. Not dry. Very creamy

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crappie kat

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

This meal was excellent. I pre-made and put in the freezer until ready then just pulled it out before work so it was ready to pop in the oven when I got home. Super easy and nice for working family's.

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vjohnstone

Cooking Level: Beginning

Home Town: Mason, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 7, 2009

Thumbs up! We loved this and it was soooo easy. I used ground turkey (cheaper) and brown rice. Based on other reviews, I precooked the brown rice. Fabulous!

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SSWARING

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Reviewed: Aug. 7, 2009

This recipe is sooooo easy. I don't precook the rice, but I do add and extra 1/2 cup of water before tossing it in the oven. I dice the chicken, double the rice, and also add a chopped onion and a sweet red pepper, just for colour. I've also played with the cheese blend, using whatever I have in the fridge. All this fits nicely into a 9 x 13 pan covered with foil. VERY EASY recipe. Thanks

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Marion

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Jul. 7, 2009

Minor changes with what I had on hand. Added a bit more water and baked for 15 minutes longer.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: May 27, 2009

The combination of cream of chicken soup with salsa creates a very unappetizing color. After it was fully cooked, the color had not improved and was visually unappealing. The taste was ok. Additionally, the chicken breasts were very bare and undercooked-looking. I added garlic salt, pepper, and fresh parsely for some color and flavor, then broiled the whole dish for a couple of minutes to brown the cheese. It looked better .. but I won't be making this one again! My husband thought it was OK. I did not care for this recipe.

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cathytress

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Reviewed: May 20, 2009

I used two cups of cooked brown rice. I also sprinkled the chicken with taco seasoning instead of paprika, but it was still on the bland side. I cut the chicken breast in half, lenghtwise to increase the serving size and to speed up cooking time, but it still took 45 minutes. I also dumped in a can of pinto beans, but I think black beans would look better. Mine came out more soupy than I expected, but I think that has to do with the cooked rice and fluid ratio. Needs a little tweaking.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: May 15, 2009

Excellent and easy. Everyone loved!Thanks

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jtblepps

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Escondido, California, USA

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Reviewed: May 3, 2009

I liked it, but my husband didn't. He thought 1) it was too spicy and 2)it would be better as a side dish. I kind of agree with #2. Take out the chicken and you've got an awesome rice side.

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Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Reviewed: Mar. 15, 2009

This was a very easy recipe that would be great to throw together after work. I added a touch of cayenne pepper to spice it up for me and I used a mix of brown and long grained white rice. I liked the idea of adding black beans from other reviewers. Very moist and tender chicken.

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topdeb

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Reviewed: Feb. 18, 2009

The flavor was great, but my rice didn't cook all the way. I'm willing to try it again with extra water for the rice, or cooked rice added at the end. :D I did add a little extra salsa. Garnish with cilantro for a really nice meal. YUM

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valandtim

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Reviewed: Jan. 13, 2009

Very easy, cook rice beforehand

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BostonBaker

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 10, 2009

My boyfriend and I absolutely loved this! I chopped up the chicken and mixed it in to make it more like a casserole. We are it with chips and thought it was fabulous!

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RACHEL4BAMA

Cooking Level: Intermediate

Home Town: Northport, Alabama, USA

Living In: Tuscaloosa, Alabama, USA

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Reviewed: Dec. 11, 2008

I have made this dish several times and have never had a problem with the rice being undercooked or hard. (Maybe that's because I usually add a few extra minutes to ensure the breasts are cooked all the way through!) I usually omit the corn and instead add sliced jalepenos for a kick! The oils from the jalepenos come out during cooking, so the rice gets really spicy!

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Lilly'sCookin!

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 26, 2008

Very tasty! However I had rice issues too. Maybe precooking the rice might help.

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BIZZYBLOND

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 12, 2008

I made this recipe according to directions except I added brown rice. The rice was HARD so you do need to cook the rice 1st. I will make again adding as others suggested more rice and corn. I also cooked the boned, skin on chicken 1st (in a cooking bag) and cut it up and added instead of whole breast as used in recipe. It was good except the rice was hard. I will make again.

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paula

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Reviewed: Sep. 23, 2008

This is an easy, tasty casserole. I used diced, grilled chicken. I also added 1 C Black Beans and some onion and pre-cooked the rice.

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Julie

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jul. 8, 2008

I make this using a 16 oz. jar of salsa, a can of corn, a cup of black beans and top with a mexican cheese blend. I serve it with tortilla chips and the kids can't get enough of it! They actually cheer when I tell them it's Chicken Fiesta night. It's also good reheated.

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