The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 2, 2009
This was super quick & easy. I added sliced carrots & celery for some additional flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 24, 2009
Great casserole. I used a wild rice long grain brown rice blend, added broccoli along with the mushrooms. Added extra cheese in the sauce and lots of cheese on top. Very tasty
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 21, 2009
my family (and in laws) absolutely loves this! i make 2 casseroles with it. i use jasmine rice and broccoli in both. in the one i add cheddar and it's done. then in the second one i add the mushrooms and swiss cheese (instead of the cheddar). oh, and i triple the sauce and mix everything together before topping it with the cheese. delish! i've also topped them with some leftover mozzarella that i had on hand. consensus: adults liked the swiss better the kids liked the cheddar better:)
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Cooking Level: Intermediate

Home Town: Stevens, Pennsylvania, USA
Living In: Thurmond, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 17, 2009
Very good, but a bit dry. Next time I will add cream of mushroom soup to the wet ingredients and add some moisture to the rice, perhaps putting another 8 ounces of mushrooms into the rice while preparing it.
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Cooking Level: Expert

Home Town: Reno, Nevada, USA
Living In: Orovada, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 3, 2009
So good. The only change I made was the rice. I had a package of Lipton Chicken flavored rice in the pantry. I think it was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 1, 2009
So I'll admit that the oozing cheese on top of the casserole scared me a bit- not so pretty, BUT... this was the best casserole I've ever made. Yummy... can't get enough. Only changes I made was in using Jasmine rice and steamed broccoli in place of mushrooms. You HAVE to try this!
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Cooking Level: Intermediate

Living In: Collierville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 1, 2009
Cool. Used leftover chicken fried rice plus a can of maple leaf canned chicken - my fam never even notices the difference. Also used broccoli instead of mushrooms.
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Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 17, 2009
I was pleasantly surprised with the results of this recipe, especially considering how easy it was to put together. I used Basmati rice, added a tablespoon of minced garlic to the melting butter, used peas instead of mushrooms (didn't have any mushrooms on hand), and sprinkled some Italian seasoned bread crumbs on top during the last five minutes of cooking. It was definitely good and makes a huge amount.
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 17, 2009
I loved this chicken and rice recipe, especially because I didn't have to have cream of chicken soup to make it (I rarely buy it). Very delicious and easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 15, 2009
one word to describe this dish: delicious! This is hands down the best casserole I have ever made! Its definitley a keeper. The only modification i made was to increase the cheddar cheese to 1 1/2 cups which i thought made it that much better (who doesn't love a cheesy chicken and rice casserole?) thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 21, 2009
This was very easy to make. My six year old extra picky eater gobbled it up and begged for leftovers to save for lunch. The only changes I made was to melt the cheese in the flour/milk mixture (about 2 cups), add a pinch of cayenne and topped the dish with fried onions.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 15, 2009
This recipe turned out really good! I was skeptical after making the rice because it didn't look like enough at all, but it turned out perfect! I followed the recipe listed, but I made some additions: I added half a box of frozen peas, half a box of frozen broccoli florets (I'm pregnant and wanted to bump up the veggies), I added 1 cup of cheese to the veggie/chicken mix itself, then topped it with 1 cup before baking. Came out awesome! I think next time I'll leave out the fresh mushrooms, but that's just a personal preference. I also baked it for 30 mins covered, then removed the foil and let it go another 10 minutes so the cheese was gooey. The gravy mix reminded me of a chicken pot pie and being that it set up really well (not watery) I think I may play around with that idea next time. All in all, great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 11, 2009
This was easy to make and very good! I made a few changes to my personal taste and what I had on hand. I used jasmine rice, 1 1/2 c cheese(because cheese is good), 1 1/2 c brocolli and 1 c mushrooms. I added dry bread crumbs in the last 5 mins also. My boyfriend was suprised it turned out because the sauce was so full of vegetables and chicken, but it was delicious! I will definately make this again - its quick, easy and tasty.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 10, 2009
Made this minus the mushrooms and it was good. The family liked it. Will make again.
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Cooking Level: Intermediate

Home Town: Richfield, Utah, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 8, 2009
All three picky kids loved it. I'd give it 4.5 stars if possible. I used brown rice. It was a bit dry because the brown rice soaks up so much liquid. Also, the bullion cubes didn't completely dissolve in the sauce. Next time I'll use 2 cups of brown rice and I'll soak the bullion cubes in hot water before adding it to the butter/sauce mixture. I might throw some broccoli too. There will definitely be a next time, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 8, 2009
Made for supper tonight. Delish...will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 1, 2009
This was awesome. Will most definitely make this again and again.
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Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 30, 2009
Love it! I used broccoli instead of mushrooms and it was super tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 13, 2009
VERY TASTY MEAL. I USED BASMATI RICE WHICH IS I THINK BETTER THAN TEXMAI RICE, THE AMERICAN COUNTER PART. ADD A LITTLE GARLIC AND BROCCHLI AND YOU ARE IN BUSINESS. TOASTED BREAD CRUMBS ON TOP ARE ALSO A HIT WITH MY FAMILY!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 17, 2009
Just made it for my family of 4 tonight. My 16 year old ate half of it himself! Next time, I would add chopped broccoli just to get a few more nutrients.
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Bev

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