Reviewed: Nov. 19, 2009

This recipe was wonderful. I did everything as is and it turned out perfect. Tons of left overs and definitely a favorite around our home!

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Katie Mitchell

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Reviewed: Nov. 16, 2009

really yummy! i don't really like cream of mushroom so i swapped that out for another can of cream of chicken. I used medium salsa and added a dallop of sour cream when serving it. very very tasty, very very easy to make.

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happinessinwa

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Reviewed: Nov. 16, 2009

Wow. Everyone in the family devoured this. Could have eaten the whole pan myself! Must be the creamy soups makes it so easy to eat! And the CHEESE. I used one rotisserie chicken from Sam's, white meat only. Would have been great with more chicken. Perfect as is.

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Laine's Cheesecakes

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Reviewed: Nov. 15, 2009

This recipe is so easy. The only changes I made were, I used sour cream instead of cream of mushroom soup. Added a can of organic black beans. (should have used 2) and used all cheddar cheese. It was what I had on hand. And used yellow spanish rice instead of white. It was yummy. This is a great base recipe. Oh and I added some cumin for more spice. I also used medium spice salsa. Our family likes it spicy. Forgot to add, I also cubed the raw chicken and sauteed it with the onion. Omitted the water since I pre-cooked the yellow rice.

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DOLLFANZ

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Reviewed: Nov. 14, 2009

I was definately not impressed with this recipe- I give it a 3 star because it filled us up and my fiance said he liked it okay. I thought the chicken had NO flavour, infact, the entire meal didn't have much flavour- i had only added about a quarter of an onion and still it was too much. I think it just tasted REALLY processed- if I wanted a processed meal I would have purchased a frozen meal. Thanks for the suggestion- however I wont be making it again.

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allpurpose

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 14, 2009

Because i didn't have everything on the ingredients list i had to make some changes and i have to say It Turned Out Great!! I only had cheddar cheese and i'm sure i didn't have a total of 4 cups...more like 2 cups. I also substituted sour cream for the mushroom soup. In fact i'm not sure i would have liked it with mushroom soup. I took the advice of another reviewer and sauted my onion with my cubed chicken rather than boiling the chicken. I also had fresh cilantro, i chopped that up and served it as a garnish on top. that was a nice addition. Will be adding this recipe to my regulars :)

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trinawittler

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Reviewed: Nov. 11, 2009

My family loved this one. A good casserole to add variety to our dinners.

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Nov. 9, 2009

this was delicious! here's what i changed: i made it vegetarian and used 4 quorn brand chick'n cutlets. i added no water, and i sauteed the onion with some garlic before adding it to the mixture (i don't care for raw onions). i nixed the chicken soup and cream of mushroom in favor of medium spicy salsa and sour cream, and i was very liberal with the cheese, hehe. put everything together in a big glass dish and popped it in the oven. this recipe takes about 20 minutes (prep time + cook time) when you use faux chick'n.

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Kelly

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

Great base recipe that is easy to convert. Will add some heat next time!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Nov. 3, 2009

Good casserole. I used about half the cheese it called for, and I only used cheddar (that's what I had.) Whole family liked it... will make again.

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NATTLE

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Reviewed: Oct. 30, 2009

Excellent recipe. I've made this a couple of times and will definitely continue to make it. My husband tends to be a picky eater (when it comes to my cooking), but he also enjoys this casserole.

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LAURENGWILLIS

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Reviewed: Oct. 26, 2009

I liked it. Hubby was alright with it.

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TXCUTIE920

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Oct. 26, 2009

I used half the amount of cheese that the recipe called for and I added a can of black beans. I didn't bother to layer it, just mixed it all together and baked it.

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MADA

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Reviewed: Oct. 26, 2009

This casserole was so good! I made it for my boyfriend and he loved it! Wants me to make it again soon! The leftovers were just as good!

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MareBear

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Reviewed: Oct. 14, 2009

I sauteed the chicken and onion together. Added some minced garlic as well. No one was crazy about it in my family. Might be good wrapped in a burrito. Might do that with leftovers. Won't make again.

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DEBSKI13

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Reviewed: Oct. 13, 2009

This is not fantastic but its easy, fast, & filling. Here are the changes I made...I added 1/2 cup of sour cream, used cheddar cheese soup, only added 1 cup of salsa, & used only 1 & 3/4 cups of monterey blend shredded cheese.

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rockinmomma

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Reviewed: Oct. 12, 2009

The base is good, but some tweaks here and there would make it much better. I would saute the onions before adding to the casserole; also, a touch of some sort of spice like cumin can go a long way in a dish like this. I sprinkled some tortilla chips on top for a nice crunch.

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Taryn

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Reviewed: Oct. 12, 2009

This is requested in my house often. I have made it many times. The only thing I changed is not using 1 whole onion. The salsa we use has onion in it, so adding another onion made it too much for our taste. Other than that we love it! As I said we make it often. Thanks!

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Gina

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

Two things! First I cooked the rice with Wyler’s chicken granules added to the water. Second…I never would fix the chicken that way. It is so much quicker to cut the chicken into chunks first and then parboil it. (However I did not even do that, I cooked it in with the onions and other things :) while they were sautéing!) Very good, and I must also add very “adaptable”!

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