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Reviewed: Oct. 10, 2008

It tasted okay. But it was really watery when I made it. But that might have been my mistake because I used brown rice because that is what I had on hand. I also used milk instead of water. But all in all, it was okay.

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Reviewer:

LeahM

	Cooking Level: Beginning
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Reviewed: Oct. 7, 2008

I thought it was pretty good for a weeknight meal. I used the chicken broth instead of water as suggested, and thought the flavor was good. I will definitely add more rice next time. Also, I baked for 40 minutes and the chicken was slightly over-done (probably b/c I used smallish chicken breasts), so you will want to adjust the baking time according to size of chicken breasts you use. Served with a spinach salad, but I think you could add veggies to this and make it a one-dish meal very easily. It's a good basic recipe that you can throw other pantry items you have on hand to jazz it up, if you want.

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Reviewer:

kookielaroo

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Sep. 3, 2008

Depending on my freezer, I'll occasionally add frozen vegetables to the dish along with splashes of hot sauce and Adobo powder to make this a quick, simple dinner that requires virtually no attention once it's in the oven.

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2 users found this review helpful

Reviewer:

mgyip


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Reviewed: Aug. 20, 2008

I am sure this is a pretty good recipe but it never comes out right for me. I seem to have to bake it for a long time before the rice is done. I am sure it is something I am doing...or not doing.

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Reviewer:

JillDana

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Mar. 31, 2008

this recipe is much better if you use milk instead of water. Also, I like to a a couple splashes of worcetishire suace, or even a gook flavor hot sauce for a little extra kick. Add more salk and pepper to taste, and my family will eat every last peice of rice in the baking dish.

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14 users found this review helpful

Reviewer:

vince in South Bend,Indiana

	Cooking Level: Expert Living In: South Bend, Indiana, USA
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Reviewed: Jan. 30, 2008

I like to cook but rarely have the time. I tried this recipe & was instantly in love. Following another poster's suggestion, I used chicken broth instead of water. I also used what I had on hand: chicken wings. Served on a bed of spinach, this was WONDERFUL! I have since also tried this recipe with chicken/feta/spinach sausage. A little too wet but otherwise still yummy.

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2 users found this review helpful

Reviewer:

CarinaJo

	Cooking Level: Beginning
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Reviewed: Jan. 23, 2008

Followed the recipe exactly (using 1 1/3 cups of water for creamier rice) and was very disappointed in the results. Instead of "creamy" I had a watery mess. Although the chicken was done, I felt it really needed to cook longer. Next time I will use 1cup of rice instead of 3/4's as this was not enough rice for the amount of chicken. Also needs more seasonings.

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5 users found this review helpful

Reviewer:

Maggie P.

	Cooking Level: Beginning Living In: Kansas City, Missouri, USA
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Reviewed: Jan. 3, 2008

We liked this recipe. These are the ingredients I had, so it's what I needed to work with. I used this as a base recipe and then added garlic salt, onion salt and instead of water I used chicken broth. It was ugly (kind of brown) but tasted good. Every one of my kids ate it and even my picky son loved it. I was kind of scared when I plueed out the chick. It looked mushy, but I stirred it up and it was really nice fluffy rice. I cooked it for 1 1/2 hours instead of 45 minutes. It came out perfect.

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8 users found this review helpful

Reviewer:

LOGUECLAN

	Cooking Level: Intermediate Home Town: Caldwell, Idaho, USA Living In: Nampa, Idaho, USA
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Reviewed: Dec. 20, 2007

I followed this recipe as written and it came out pretty poor. The rice and the chicken both turned out to be overcooked and the rice lacked taste in general. If I make this recipe again, I would add chicken broth to the water to cook the rice in and maybe add some veggies to the rice as well.

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12 users found this review helpful

Reviewer:

Jessica

	Cooking Level: Expert Home Town: Manalapan, New Jersey, USA Living In: Washington, D.C., USA
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