Reviewed: Nov. 12, 2011

Really simple and good. I had brown rice and cream of chicken soup in the house so I used those as substitutions, added a small can of sliced mushrooms; only other adjustment was I had to add 15 minutes to the cooking time since brown rice takes a bit longer to cook. This is a great base recipe and can be tweaked w/ any number of additions. It's a keeper.

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Reviewer:

TASHA156

Reviewed: Oct. 22, 2011

I added some WildTree onion and garlic blend to this recipe and it tasted great! I did have to bake it for about 20 minutes longer than called for in the recipe - the rice was still crunchy at 45 minutes.

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Reviewer:

CrystallineTulip

Cooking Level: Beginning

Home Town: San Benito, Texas, USA

Living In: Rochester, Minnesota, USA

Reviewed: Oct. 17, 2011

I followed the recipe and suggestions by other readers and found the dish to be very bland and boring.

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Reviewer:

sarah11

Cooking Level: Expert

Living In: Washington, D.C., USA

Reviewed: Oct. 9, 2011

This dish was tasty with 1 cup basmati rice, using chicken stock instead of water and next time I will add green peas!

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Reviewer:

Sparky

Cooking Level: Intermediate

Home Town: Norcross, Georgia, USA

Reviewed: Oct. 8, 2011

Im not much on giving recipes 5 stars, but the ease of this one along with the final taste makes it 5 stars. A great base recipe.

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Reviewer:

corunmila

Cooking Level: Intermediate

Home Town: Jacksonville, Arkansas, USA

Reviewed: Jul. 31, 2011

I have been making this dish for what seems like 15 years. As the recipe stands, it's pretty bland. While mixing the soup, water, rice, and seasonings together, I usually go thru the spice cabinet to see what I'm in the mood for! Celery seed? Yep. Poultry seasoning? Sure. Sage? Why not. Onion powder? Garlic powder? The more the merrier! It usually comes out quite yummy after these little additions. And to shake things up a bit, try some of the different "Cream of" soups. I've had good results that way as well.

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Reviewer:

Jami

Reviewed: Jul. 19, 2011

This is a very quick dinner- not the best dish, but not the worst! Great for a quick work week meal. My kids aren't crazy about the rice though!

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Reviewer:

Jrene

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: May 23, 2011

This is a good recipe. Mine is similar, I use one can of cream of chicken in mine also, a full cup of rice, and butter on top of the chicken. I don't use paprika but I should try it. I bake at 350 degrees for 1 hours.

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Reviewer:

kelleylikes

Reviewed: May 5, 2011

This recipe can be really really good if done right. We've had times when its turned out perfect and times where the rice is still crunchy. We've just starting covering the dish with foil and that seems to have stopped the crunchy rice problem. Although trying to double the rice never works out for me. :( We have used this recipe with chicken and pork chops. We've also used different soups. Tonight we are using cream of mushroom with roasted garlic. We also sometimes use half milk and half water and we brown the chicken/pork before hand.

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Reviewer:

raytaylor1459

Cooking Level: Intermediate

Reviewed: Apr. 23, 2011

I love this recepie, its easy, quick and a family pleaser. But i like to use cream of broccoli and add a little lemon juice, it gives it a nice kick. If you have room in the dish, add fresh peices of broccoli or other veggies and they will come out tender. Delicious, well-rounded meal!

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