Reviewed: Jul. 18, 2010

This recipe is quick, easy and very tasty. When I added the diced green chiles, I didn't drain them. I also added the original rotele, undrained, and sliced black olives, undrained. Because I had time, I marinated the chicken in olive oil, cumin, chile powder for 2 hours and browned the chicken before adding. I DID like the frozen peas and it made the recipe look like a paella.

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Reviewer:

gildersleeve

Reviewed: Apr. 28, 2010

This was sooooo good! I did a few changes though. I used a can of cream of chicken and a can of cream of mushroom. I used diced tomatoes with green chilies and 2 big cans of chicken. I also used one drained can of corn. I also cooked my rice in advance. I also used a package of taco seasoning mix to season the dish. It was very good and simple to fix.

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Reviewer:

Renee D.

Cooking Level: Beginning

Living In: Scotland Neck, North Carolina, USA

Reviewed: Nov. 10, 2009

This is a recipe I will definately make again. I used brown rice instead of white. I used cream of celery and added 3/4 cup light sour cream. Also added a little bit of some pico de gallo I had in the refer. Boyfriend LOVED it. Will be making a double batch next time.

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Reviewer:

bluwater42

Home Town: Stanwood, Washington, USA

Reviewed: Nov. 1, 2009

I also tweaked the recipe a bit. I used 98% fat free soup, skim milk, and reduced fat Mexican blend cheese. I put in a fresh diced poblano pepper, a few dashes of cumin, skipped the peas, and had a lovely casserole with a Mexian twist.

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Reviewer:

Jen B.

Cooking Level: Intermediate

Home Town: Avon, Ohio, USA

Living In: North Ridgeville, Ohio, USA

Reviewed: Sep. 30, 2009

Very good...I did add some chili powder, cumin and seasoning salt. Next time I think I will try adding cilantro as well. I baked for 1 hr and then stirred in some corn rather than peas and 1/4 cup chunky salsa. Topped with cheese and crushed tortilla chips and baked for another 10-15 minutes.

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Reviewer:

wa53rose

Home Town: Cathlamet, Washington, USA

Living In: Kalama, Washington, USA

Reviewed: Jul. 9, 2009

very yummy :). i also added corn. and 2 cans off chilles and cream of chicken soup. it was very good. it did take a little longer for my chicken to be all the way done. (might just be the thickness though)

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Reviewer:

sweetpeafairy

Reviewed: Feb. 7, 2009

I followed others suggestions and added corn, chopped onion and frozen sliced bell peppers. I used sage, lemon pepper and garlic powder for spices. I used 2 cans of chiles. I tried making it in the crockpot and turned the the rice into mush. However, my husband and 12 yr old son, who are not big casserole fans, loved it and we finished the whole thing. This dish was very tasty, but I'll use the oven next time.

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Reviewer:

DisneyDeborah

Reviewed: Nov. 14, 2008

I took Shiloh's advice and made a broth/milk/flour sauce instead of the soup. I also used brown rice instead of white rice to up the nutritional value. I had to cook it about 1 1/2 hours (covered) and the rice was still a bit under done. Next time I will add more broth and plan for added cooking time. I will be making it again. My husband and I enjoyed it and look forward to the leftovers.

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Reviewer:

newmama

Reviewed: Sep. 2, 2008

I love a casserole that's quick and easy, uses things already in the pantry and is tasty. This is definetely it! I added only an extra 1/4 cup of milk and the rice cooked up fully. I'll definetely make this again.

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Reviewer:

Ellen B

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

Reviewed: Aug. 4, 2008

This is really good, easy week-night recipe. I made it as-written and experienced the same "dryness" as the first reviewer, but my family didn't mind it at all. I baked it longer than directed, though, based on the feedback of another reviewer and that may have contributed, so next time I'm going to bake as directed and let it stand 10 minutes. Standing time often makes a big difference with casseroles. I'll also try adding a bit more milk, maybe just a half a cup and see how that works. It really doesn't need much. The flavor is very, very good and it makes wonderful leftovers. Personally, I wouldn't cook the rice in advance because I think it result in too much liquid, but if any of you experiment with good results please post them!

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