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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bluwater42

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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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Jen B.

Cooking Level: Intermediate

Home Town: Avon, Ohio, USA

Living In: North Ridgeville, Ohio, USA

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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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wa53rose

Home Town: Cathlamet, Washington, USA

Living In: Kalama, Washington, USA

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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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sweetpeafairy

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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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DisneyDeborah

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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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newmama

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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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Ellen B

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

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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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Lorna

Cooking Level: Expert

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Reviewed: Jul. 19, 2008

We had this for dinner last night and it turned out really good. We did take the advice of a couple other reviewers and used corn instead of peas, added a whole packet of "mild" taco seasoning mix, and added an additional can of cream of chicken soup, but used only 1 can full of milk. It was filling, yummy, and easy to make. In fact, my 12-year-old is the one who made it! I think I want to try this as a burrito filling next time!

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Keri

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2007

This was tasty with a few changes… I cooked the rice ahead of time in chicken broth. Doing this, there was plenty of liquid with 1 can of soup and 1 c milk. I cooked the chicken over medium heat in a skillet until the juices ran clear then cut into small bite size pieces. I substituted frozen corn for the peas (peas didn't make sense to me in this dish). I only added 1/2 of the green chile and added a can of black beans, rinsed and drained well. Upon others suggestions, I added about 1/2 package of taco seasoning mix. I will make this again!

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Leah

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 2, 2007

Yummy! I added a extra can of cream of mushroom soup. One and half cans of diced green chilis. One package of chicken fajita seasoning. LOTS of Cheddar cheese on top and inside. Actually cooked it for almost 2 hours stirring every 10-15 min. My husband cant get enough. VERY DELICIOUS and EASY, taste even better as a leftover.

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Dawn

Cooking Level: Expert

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Reviewed: Jul. 16, 2007

I made this recipe with some modifications based on reviews and just what I thought would be best. I made 2 cups of my own sauce instead of the chicken soup (bring 1 cup chicken broth and half a cup milk to a boil. Stir 6 tablespoons flour into half a cup milk then whisk it into the pot. Cook a minute or so. Ta da!). I was afraid the rice would be too dry which is why I made extra sauce. I also used corn instead of peas and mixed it in at the beginning, and added half a packet of taco seasoning. I baked it according to the directions and it came out quite well! I can't imagine how dry it would be with only one can of soup and even with the taco seasoning it was very, very mild, so next time I'm going to use the whole packet. Thanks for the idea!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Nov. 3, 2006

Yummy - but I felt it needed an extra 20 minutes of cooking to make the rice done. At one hour the rice was still hard. Tasted great after that.

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 25, 2006

Very good. Easy to whip together. Followed the recipe to a T.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Dec. 26, 2005

This was pretty good for using just what you have on hand, however it needed either an extra can of cream of chicken or sour cream to make it more saucy. It was a little dry. I will try it again sometime with the changes and then it should be a good fall-back recipe.

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