Reviewed: Jan. 28, 2009

Made as a casserole but used as a dip. Great for a dip. Mine was a little bland, so I am thinking that maybe using a spicer sausa would help. Great with extra cheese on top.

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Jessica

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

I will give this a 5 for being a very tasty and easily adaptable recipe. I found this recipe using the ingredient search. I used instant rice made with chicken broth, sauteed canned mushrooms with some diced green pepper and onion for some added veggies, use a large can of chicken (easier than cooking breasts), a cup of salsa, and used a mexican blend cheese (accidentally added a whole cup). Oh, and I added a can of corn as well. Next time I'll try adding black beans. A definite easy keeper to add to the rotation. Thank you!

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Kristy

Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

Living In: Schiller Park, Illinois, USA

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Reviewed: Jan. 21, 2009

Ohhhh,man. So good. When I went to use the salsa I found that my husband had eaten a bunch of it, so I only had ~ 1/2 cup! I added 1/2 tomato sauce and a few dashes hot sauce to make up for it, but I still didn't have 16 oz. I also added a can of black beans for more protein and fiber. My kids loved it!

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Healthy Mama

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Reviewed: Jan. 11, 2009

I really liked this (made it exactly as described), but my husband and son felt the chicken was a bit bland and would have been more flavorful if the chicken had been seasoned or marinated in something before cooking. Will definitely make again with some adjustments!

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MelindaG

Cooking Level: Intermediate

Home Town: North Bethesda, Maryland, USA

Living In: Walkersville, Maryland, USA

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Reviewed: Jan. 10, 2009

I made this for my husband and 2 year old. They LOVED it. My little one has been such a picky eater and he gobbled this up. I made some revisions - cooked the chicken in taco seasoning and added 4 servings of uncle ben's white rice. I omitted mushrooms but added black beans. I also used Newman's Own pineapple salsa (this was key as it made the recipe a little sweet) with the sour cream and cheese and added to chicken and rice mixture. I put everything in a casserole dish and topped with cheese and tortilla chips the last 15 minutes. Must try it this way. This will be a family favorite!

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Jen

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Reviewed: Jan. 5, 2009

Very good, for a family like mine, that likes mexican food. I used 1 lb of chicken and kept the rest of the ingredients the same. I served it with chopped tomato, shredded lettuce and sour cream on top of each hot serving. I will make this again!

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Luv2eat

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Reviewed: Jan. 2, 2009

This recipe is easy to prepare and delicious! However I did make some changes as there was very little salsa left. I added diced tomatoes & tomato sauce and salt to taste. I also did not mix the rice and cheese to the sauce. Instead, I put rice into the greased casserole, topped with the sauce and sprinkle the chedder cheese on top. Baked in pre-heated oven at 375F for 15min, till cheese melts and bubbly. My husband asked for this to be made again at least once every fortnight!

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Carrie

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

Easy and good. I only made two changes. One, I used canned mushrooms instead of fresh and two I only used 8 oz. salsa. That was plenty for us. Otherwise a good recipe. A keeper!

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Dec. 28, 2008

I used brown rice instead of white and loved this recipe! I will be making this one again.

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Dawn R

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Reviewed: Dec. 19, 2008

This recipe turned out great! Will make again. I didn't have any fresh mushrooms so I used some that was in a can and they worked just fine. I also added a extra spoon of sour cream on top of each serving.

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terryslady

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Reviewed: Dec. 17, 2008

Oh so good! A little time consuming with the cooked chicken and rice. You need quite a large head start when preparing this dish. I added chopped onions and celery to the mushroom saute. I also omitted a little salsa. I didn't have enough sour cream so I added 3 oz. of cream cheese. After cooking for 25 minutes, I stirred it and put it back in the oven for an additional 20 minutes in order to reach temp. Then I uncovered it (I covered it with foil so it wouldn't dry out) and added 4 oz. more cheddar cheese to the top and put it back in the oven to melt.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

Ok, I love mushrooms but didn't have any on hand, so I left them out. I also doubled the recipie and I didn't think 2 cups of rice was that much (we love rice). We also held back some cheese and put it on top during the last 5 min of baking. Phenominal! This recipie has ALOT of flavor and there are some variations I can't wait to try - adding black beans, tomatoes, corn etc. Very satisfying if you are hungry!

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Bianca Perez

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Reviewed: Dec. 9, 2008

This recipe was just okay for me. My husband thought it was okay and my 18 year old son liked it...but he'll eat anything. I made it exactly as the recipe stated except that I only put mushrooms in half (some don't like mushrooms) and I topped the casserole with crushed tortilla chips like some suggested. I thought the dish turned out sort of bland and dry. This is a good starter recipe and I may try it again but add onions, black olives and maybe reduce the amount of rice so that it would be a little more creamy. All in all it's a good starter recipe that just needs to be tweaked with ingredients that you like.

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Michelle

Cooking Level: Expert

Home Town: Chesterfield, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Dec. 8, 2008

This was great. I did not use the mushroom because my wife does not like them and I added a cup of cheese to the top. I think next time I will add corn and olives to add more veggies.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Nov. 20, 2008

Really good comfort food. It's a good filler for tortillas, but I wouldn't eat this alone, it's a little too mushy in texture to eat alone. I only used a 1/2 jar of salsa and seasoned the dish with salt and pepper. Next time I will add some extra veggies; maybe bell peppers, corn, onions, and garlic. Oh, and also will try with black beans as suggested by many other reviewers. Thank you for this great easy recipe!

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Nov. 20, 2008

This was really good. I used already cooked fajita spiced cooked chicken and when the rice was done, I added it to the sauted mushrooms for about 10 minutes. GREAT!!!!!!!!!!!!

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Mary Ann Winningham

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Reviewed: Nov. 20, 2008

This was really good. I used saffron seasoned rice and that worked well. The name is a little deceiving, though. We couldn't think of a better one, but the chicken isn't the star of this dish.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Nov. 13, 2008

This is delicious. I added chopped tomatoes, a can of black beans and 1/2 packet of taco seasoning, after worrying about the taste being a bit bland. It won over my husband! I served with blue chips and Hubby suggested that next time using this casserole as a filling for a flour tortilla for burrito style dinner!

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Jeannie

Living In: Malta, New York, USA

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Reviewed: Nov. 12, 2008

This dish was pretty good. I took some of the previous reviewers suggestions & doctored it some. I added a can of petite cut tomatoes & a can of corn (both drained). I wanted to make this quick so I bought 14oz of precooked chicken (I forget the brand). I also used Uncle Bens' Spanish Rice. This gave it quite a kick! Wow! I substituted light sour cream and fat free cheddar cheese. I didn't notice any problems with those. The only problem I had was that my 14 y/o son was adamant that he didn't like the mushrooms although I couldn't even tell they were in there! I only used 8 oz of mushrooms (one large can), I think 2 cups would have been way too much. We served this multiple ways: plain, with tortilla chips, or rolled up in a soft tortilla. They all were great! Oh, this was very filling too! Enjoy!

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Ritzimitzy

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Reviewed: Nov. 12, 2008

We really liked this recipe. I did add a bit of chopped jalapeno and some cumin, and topped it with the crushed tortilla chips which other reviewers recommended, but otherwise followed the recipe pretty closely. It was a nice and easy, stick to your ribs supper. Everyone liked it, and I'll definitely make it again.

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