Reviewed: Jul. 19, 2000

Just a note to the person who said cutting the mushrooms took the most time. You can quickly and evenly slice fresh mushrooms using an egg slicer. Just place the mushroom where the egg goes with the cap towards the hinge, pull down on the cutting blades and a whole mushroom is instantly sliced

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Reviewer:

Tammy Christie

Reviewed: Aug. 28, 2007

This was a good dish. Next time I'll use less salsa. Also I should point out that the recipe calls for 2 cups of COOKED rice. If you measure out 2 cups of uncooked rice you will get about 6 cups of cooked rice. Hope this helps.

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685 users found this review helpful

Reviewer:

Abby

Reviewed: Jan. 3, 2003

This is one of my most popular dishes. My husband loves it. I like to crumble totilla chips, mix with some butter and sprinkle on top of casserole before putting it in to bake. It looks nicer to present and it's got some extra crunch!

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Reviewer:

BONCARNS

Cooking Level: Intermediate

Reviewed: Apr. 8, 2008

I tried this with and without mushrooms, and it is definitely better WITH them! I also added a can of black beans, extra cheese, green onions, and fresh cilantro. Served it with avocado and warm tortillas - great, easy meal!

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Reviewer:

stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 21, 2002

This has become a favorite in our house. I like to prepare a few dishes ahead of time to use in the week or pull out of the freezer for unexpected guests - this recipe fits the bill perfectly. It is easy to make and tastes great. Freezes well.

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Reviewer:

BDJ

Reviewed: Jul. 1, 2003

This recipe was great...it will be a new family favorite. It is very easy to make. I made some changes to the recipe...I added black beans and some hot sauce to the mixture and also sprinkled some cheese on top 5 minutes before taking it out of the oven. I didn't use all of the rice called for in the recipe, maybe only a cup and a half instead of two and I thought that it could use just a little more salsa and maybe some diced tomatoes. It was very very good. I served it with sour cream and tostadas. Excellent!!!

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Garner, North Carolina, USA

Reviewed: Aug. 17, 2005

This recipe was great! I just changed a couple things some of you may be interested in. I cooked the chicken in taco seasoning and added a can of spicy black beans,olives, taco sauce (in addition to the salsa) and crushed chips and cheese on top to make the dish look more presentable. I didn't use any mushrooms. Just delicious! My boyfriend loved it and his niece (sometimes a picky eater) liked it as well, it even got my mom's approval.

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Reviewer:

Heidi

Reviewed: Apr. 13, 2011

Very easy and very quick, yet it tastes "Oh so good"! I left out the mushrooms because my husband isn't a big fan of them. I put the rice on the bottom of the baking dish and seasoned some uncooked chicken with "Taco Seasoning II" from this site. I poured Ortega medium chunky salsa over top and light Mexican blend cheese (a bit more than called for). I baked it at 375 for 45 minutes since the chicken was uncooked. After it comes out of the oven I pretty it up a bit by topping it off with some sliced black olives and thin sliced green onions. The chicken is tender, juicy and delicious! It's great topped off with dollup of light sour cream - YUM!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 1, 2004

I have to admit that I've made serious alterations to this recipe, but it's definatly a keeper. I use pasta (shells) instead of rice because noone in my family are really fans of rice, I add more sour cream, black olives instead of mushrooms, and lots of cheese. It's not an overly pretty meal but it is VERY yummy.

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80 users found this review helpful