Reviewed: Nov. 29, 2010

Why didn't I read the reviews before I made this recipe? I halved the recipe as I only wanted two servings and maybe some leftovers. As soon as I cooked the rice I realized I was in trouble. I doubled the amount of soup the recipe called for. I wish I'd mixed in some milk to add moisture, as the result was still somewhat dry. The resulting rice mixture completely filled a 2 1/2 quart baking dish. Seems to me that somehow the recipe is off a bit, as I was only making half a recipe and the FULL recipe is supposed to fill a smaller dish. While this was a bit bland, there is hope for this recipe. IF I make it again, I will cook much less rice in chicken broth instead of water. I would also add some salt, pepper, and probably a little garlic.

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Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Oct. 14, 2009

You can get it to taste good if you change the amounts of just about every ingredient. Then it is no longer this recipe.

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Reviewer:

SBE

Reviewed: Aug. 23, 2009

I also cut the rice by 2 cups dry and added chicken boullion to the rice as it cooked. This way there's no need to add butter or a much smaller amt. if one chooses to.

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Reviewer:

Pennie

Cooking Level: Intermediate

Living In: Concrete, Washington, USA

Reviewed: Dec. 21, 2008

I like the easy recipe. I used cream of chicken soup instead. My only complaint it the amount of butter required for this dish. I followed the advice of the previous posters to reduce the amount of rice because it may come out too dry... I dont know. Mine came out excessively buttery. So I guess, if you cut the rice, cut the butter!!! p.s. if anyone knows how to fix up the overpowering butter situation, let me know!

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Reviewer:

GANUSYA

Reviewed: Jan. 10, 2008

This recipe came out very good when I only added about 1 1/2 cups of rice and I also added mushrooms.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Sep. 9, 2007

Really good pot-luck dish. The almonds are a pleasant surprise to first-timers.

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Reviewer:

LEMarr

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Feb. 27, 2007

Very bland.

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Reviewer:

SCHLABACHS

Reviewed: Nov. 10, 2006

I have made this recipe for years, but with 4 cups of COOKED rice, that is about 2 cups of uncooked rice. Also, do not drain the canned mushrooms, and and rinse out the soup cans with a little water and add that. It is great! Please try it again.

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