Reviewed: Jan. 6, 2011

My family loved this, my 2 toddler girls cleaned their plates. I did cook the chicken in taco seasoning and added a can of black beans, next time will add a can of green chiles as well. Will definitely make again!

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Reviewer:

ashiey613

Reviewed: Jan. 2, 2011

I thought the salsa was going to make it weird tasting but it was really good! I added onions to the saute and it was awesome. I'll be making this again soon.

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Reviewer:

milissa_carpenter

Reviewed: Dec. 29, 2010

One of our new favorites. Really easy recipe that allows you to toy with the measurements to meet your taste preferences without compromising the dish overall! We've used a lot less chicken & it's still very filling & seemingly full of chicken! I would suggest picking a good, fresh salsa from the cold section of your grocery story (vs. the room-temp, non perishable brands).

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Reviewer:

RHennigan

Cooking Level: Intermediate

Reviewed: Dec. 25, 2010

Really good recipe, but I would change the title to chicken and rice as there's just as much rice as there's chicken. This one is definitely a keeper!

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Reviewer:

SIMONEMAYNARD

Cooking Level: Intermediate

Living In: Mason, Ohio, USA

Reviewed: Dec. 20, 2010

Had to saute the chicken and after it was done I made the recipe exactly as written. What a wonderful, easy, satisfying dinner....served with a salad and we were happy!! Recipe only made 3 servings for us tho...lol

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Reviewer:

BarefootD

Reviewed: Dec. 1, 2010

Very easy meal. It tastes good but I think the chicken definitely needs to be seasoned otherwise it is very bland. Taco seasoning, salt/pepper, or however else you season chicken. I used 2 chicken breast and browned them in the skillet before putting in the oven. Also added can of corn and black beans. Also suggest more cheese then the recipe calls for.

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Reviewer:

Tryn2FeedMyFam

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Sacramento, California, USA

Reviewed: Nov. 19, 2010

Awesome recipe. I omitted the mushroom and added a handful of cheese on top (for broil) and half a package of Old El'Paso Burrito seasoning mix (no water of course). I only used 1 cup and a bit of salsa in the dish (instead of the recommended 2 cups.). Turned out great, we ate it with Tostitos.

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Reviewer:

~*Kaylen*~

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Medicine Hat, Alberta, Canada

Reviewed: Nov. 18, 2010

Made it the first time (sans mushrooms), and it was very good (albeit ugly). To add a bit more nutritional value, this time I sauteed onions, garlic and shredded carrots with the mushrooms and I tossed in a handful of fresh spinach after turning off the burner. (If I had brown rice, black beans or corn on hand, that would've been added, too.) I also used leftover rotisserie chicken. To make it more attractive, I layered the rice (bottom) in the pan, a bit of cheese, and the chicken-veg-salsa mix. Topped with more cheese and crushed tortilla chips. Sadly, I won't be here tonight to enjoy it, but am eager to nom on the leftovers. Hopefully my family will give me a good review (and pay no attention to the veggies).

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Reviewer:

nanc_c

Reviewed: Nov. 10, 2010

I made several adjustments to suit our tastes(taco seasoning as the chicken cooked, brown rice, caramelized peppers/onions instead of mushrooms, and rotel rather than salsa). This was a quick, easy, gluten free meal. Thanks! PS I actually ate the leftovers. That is unusual!

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Reviewer:

mayegrace

Reviewed: Nov. 8, 2010

Very tasty and easy! I took the advice of another reviewer and added a can of black beans and some green onion. This is best eaten right out of the oven, as I found the leftovers to be a tiny bit dry. Very flavorful and definately a dish I will make again. Thanks!

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