Reviewed: Oct. 25, 2009

After reading reviews, I decided to use 1 c. chicken broth instead of water. I upped the rice to 1 c. instead of 3/4 c. and for more flavor, I added about 1 Tbs. of Worchester sauce to broth and rice mixture. Also, I mixed together a Tbs. each of paprika, garlic salt, and season salt and sprinkled over the chicken legs. The dish was full of flavor. My husband loved it! So, that means I'll be making this again, and soon.

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Reviewer:

Monte

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Reviewed: Jun. 11, 2009

It was kind of tricky on the rice portion of the recipe. So I cooked the rice first then I added everything to put in the oven. Very Good recipe for winter!!!

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JennyLane

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

This recipe was good. I did use milk instead of water and I added a whole bunch of spices (garlic, crushed red peppers, cracked black pepper, season salt and hot sause). Turned out great!

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Ashlee Winn

Cooking Level: Expert

Home Town: North East, Maryland, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Feb. 28, 2009

Love this recipe. My husband gets tired of the same ole chicken recipes, but he always love when I make this dish!

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Mrs.C

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

This was very good. I've made it twice now & I've changed up the soup adding cream of chicken one of the times instead of the cream of mushroom. My husband liked this even better.

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Shawn

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Reviewed: Feb. 14, 2009

A GOOD AND EASY DINNER FOR FRIDAY NIGHT, CHICKEN NEED LITTLE MORE SEASONING.

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Reviewer:

Explorer

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Feb. 10, 2009

This recipe was great. The only thing is that you do have to add some salt to it.

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Lidia

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Pontotoc, Mississippi, USA

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Reviewed: Feb. 9, 2009

Delicious comfort food! So easy to make but it feels like a home-cooked meal.

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Reviewer:

Star

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: Feb. 5, 2009

Wonderful! Needs no adjustments.

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Himber33

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Reviewed: Dec. 7, 2008

Right away I knew this receipe was easy, but I made some of my own adjustments. I used 3/4 cup of chicken broth and 1/4 cup of milk instead of the water. I also added 1 cup of rice, seasoning salt, and added some frozen vegetables. My family and I loved it and ate it with a side green salad.

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MBurrito04

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

I made this, following the recipe to the letter, and it came out a watery, flavorless mess. Will not make again.

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mikeg0477

Cooking Level: Intermediate

Living In: Melrose, Massachusetts, USA

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Reviewed: Nov. 13, 2008

i liked this recipe,except i had to make for ten people but if you use water and a little milk the rice comes out creamy. thanks cindy...m.c.,oregon

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misscindy2008

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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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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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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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JillDana

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 29, 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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Reviewer:

vince in South Bend,Indiana

Cooking Level: Expert

Living In: South Bend, Indiana, USA

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Reviewed: Jan. 28, 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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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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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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