Reviewed: Oct. 5, 2009

Loved this recipe for a couple of reasons- Easy prep, easy cleanup and very good! I made it for a group at work and they were practically licking the pan. Only thing was the rice was a little tough in some areas, so next time I may go with a non-wild mix.

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LilBakerGirl

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Reviewed: Oct. 3, 2009

It's not bad, and very easy to make - finding the right size long grain wild rice pack really helps - try Uncle Tom's - the Rice Roni boxes are two small now since they've reduced their size. It also helps to season your chicken a bit as well. Helps with the bland taste issue.

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Jul. 28, 2009

I wanted to like this recipe but just didn't. :(

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Tracy

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jul. 2, 2009

my 10yo daugter wanted to make dinner so I gave her this recipe...she used a box of uncle ben's rice and picked out a bag of frozen veggies that she liked but otherwise followed recipe exactly. It was so easy to make she didn't even need help. It was a huge hit at dinner and everyone wanted more...next time we'll double or even triple the recipe!

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cookin' for 5

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

Great recipe, thank you!

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missykeller23

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Reviewed: Mar. 6, 2009

Easy recipe to make the night before. I cut the chicken into bite-sized pieces as one reviewer suggested and used chicken stock in place of the water. I used 98% fat-free cream of mushroom soup, and used a box of chicken flavored Rice-A-Roni. I did cook the rice beforehand as I've never had much luck using uncooked rice in dishes....it always comes out crispy and not quite done. Flavorful and healthy dish that I will make again.

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Sarah

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Mar. 4, 2009

We enjoyed this, but found it to be a bit salty. Might only use half of the seasoning package from the rice mix next time. I actually put this together in the crock pot as we needed dinner ready as soon as we got home. I cubed the chicken and used low-sodium chicken broth, but it needed the water too so as not to be too dry in the crock pot. I used frozen peas and carrots and added a half can of french green beans for the veggies. I simply added the cheese as soon as we got in and it melted thru while setting the table and pouring drinks. It definitely worked and we'll do it again!

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JClyburn

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Reviewed: Mar. 1, 2009

This recipe was very good for us and I thank you for it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Feb. 11, 2009

I loved this recipe, and so did my husband! I followed the instructions of GINAH1, and it turned out perfectly. The recipe was delicious and we had leftovers! I'll be making this one again.

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Aly Medina

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Reviewed: Feb. 10, 2009

We found this a little on the bland side. It was nice and cheesy though. I didn't have the wild rice mix so as another reviewer said rice a roni worked just as well. I suggest thawing out the frozen vegetables before adding. Just a little over an hour was needed to cook.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Feb. 10, 2009

This was a good quick weeknight recipe. Thanks!

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Denise

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

I was excited to try this recipe because I love one-dish meals. I followed the recipe exactly and found the dish to be very bland. If I ever make it again, I will definitely add seasonings and will probably also cut the chicken breast into bite-size pieces.

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mrswhite

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 30, 2009

I liked the concept of this meal, but the chicken sounded very bland as the recipe was written, so I made some modifications. I rolled the chicken in a mixture of flour, salt and pepper, then dipped it in egg and covered it in Italian bread crumbs. I drizzled it with a couple tablespoons of butter before baking, so the chicken would brown nicely. I also uncovered the dish for the last 5 minutes of baking and added the last 1/2 cup of cheddar cheese to melt. This made the chicken delicious and flavorful and it worked well with the rice and vegetable mixture.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 28, 2009

Dinner was OK...chicken was dry. So the next time I'll place the chicken on the bottom and the rice/veg on top.

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Wynne

Cooking Level: Expert

Home Town: Lewisburg, Pennsylvania, USA

Living In: Basehor, Kansas, USA

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Reviewed: Jan. 24, 2009

Great chicken recipe.Modified it alittle to fit our taste.We loved it

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lisag42129

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Reviewed: Jan. 21, 2009

What I changed -seasoned and cooked the chicken, cooked the brown rice and steamed the mixed veggies. Sautéed fresh mushrooms in olive oil. In a bowl, combined 1 can 99% fat free cream of chicken soup in addition to the 99% fat free cream of mushroom soup (eliminated the can of water). Cut chicken into bit size pieces and added to soup and mushroom mixture. Sprinkled with garlic salt, dried basil and Cajun spices, then topped with Mozzarella cheese. Something about the basil with chicken – just gives it a fantastic flavor. Can refrigerate – freeze or pop in the oven until bubbly. Easy!!

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Cajun Girl

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 19, 2009

I thought this was very good. I didn't have any long-grain/wild rice mix on hand, but I did have a box of Rice-a-Roni (broccoli au gratin flavor). It was a perfect compliment to the frozen veggies and cheddar cheese. I also added a splash or two of soy sauce for a little extra kick. Turned out great.

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Melinda

Cooking Level: Intermediate

Home Town: Orange Park, Florida, USA

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Reviewed: Jan. 18, 2009

Easy, tasty (with added seasoning to your taste) to read a large family. I did find that I had to cook it longer. Not a gourmet dish but a good family basic.

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Prodro

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Reviewed: Jan. 16, 2009

I thought this was really good, and of course, so easy. I used fresh vegies becuase that's what I had on hand, other than that, didn't change a thing.

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5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Jan. 11, 2009

Yummy. Not exactly a gourmet recipe, but a good, warm casserole for a cold winter night. Easy to assemble. I use the only bag of mixed veggies I had: corn, beans, and peas.

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Christine

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One-Dish Chicken, Vegetable and Rice Bake

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