Reviewed: Nov. 1, 2011

The only reason I gave this 4 stars is because of the saltiness, but I guess that was more of the stuffingg

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Reviewer:

Laura

Reviewed: Aug. 9, 2011

Everyone loved this dish and 2 out of 8 asked for the recipe. I used a lemon-pepper rotisserie chicken because of time. I think that added a lot to the flavor. It was yummy!!!

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Reviewer:

Julie

Reviewed: Jun. 14, 2011

I wonder what is the deal with so many chicken casseroles on this site that don't have any seasonings? Here is another that I made but realized that after about 3/4 of the way in, it was a bit bland. I added some basil and thyme with some ground pepper and it was much improved.

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Reviewer:

Legomom

Cooking Level: Expert

Reviewed: Apr. 24, 2010

I came upon this recipe because i wanted to do something different with chicken breast. After i looked at all the reviews i decided to try it. My whole family loved it so much they think i should cook it once a week. I even brought some for my manager and she loved it.

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Reviewer:

mscyhall73

Reviewed: Apr. 20, 2010

Just made this tonight. I halved the directions and it came out perfect! Very easy. I did add some sliced baby carrots as my kids like them. The family ate it up! I love that this recipe did not call for any can of soup.

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Reviewer:

CoopnZack

Reviewed: Oct. 18, 2009

This was very good. Took longer than I thought to make only because I realized at the last minute I had to cook the rice and chicken ahead of time. My bad. I did reduce the mayo and added more milk to keep it moist. I also didn't put the cornflakes on top. I didn't have any and didn't feel it needed anything on top.

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Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Oct. 3, 2009

Very tasty! I did make a few adjustments. I left out the mushrooms, celery, pimentos and the cornflakes. I added some diced carrots to the pan when I cooked the onions/garlic. I topped the casserole with cheddar cheese. I would make this again. I may reduce the mayo a little because it was a bit greasy.

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Reviewer:

Andi

Reviewed: Jul. 7, 2009

This was terrific!! I had to make a bunch of tiny changes due to what I had on hand, but we both loved it and it is a definite keeper - easy to make, too! I doubled the sauce due to some reviewers saying it was dry, and that was a bit much - I think next time I'll just do a 1 1/2 recipe. Lovely!!

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Reviewer:

OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Jun. 13, 2009

This recipe gets 5 stars by me because I would make it again and would serve it to guests. Noted some of the suggestions by other reviewers. Added about 1/4 cup of chicken broth to the sauce. No problems with the casserole being too dry. Also, the crunch of the celergy really added something to this dish. Used a whole onion (a small one) as suggested by a reviewer. Next time will try adding a bit of paprika to step up the flavouring. But even without that, it was very good. The cornflake topping added something for eye appeal and a bit of crunch too. Nice change to not use canned soup for a casserole and avoid too much salt. This recipe goes in my "keepers" file. Thanks.

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