Reviewed: Oct. 16, 2012

I made this last night for dinner and it was definitely tasty but, as others have suggested, a few additions can help. Also, I used leftover turkey (about 2 cups of chopped for 4 servings) instead of fresh chicken. Other changes I made included: using brown Basmati rice; adding about 2 TBSP of chopped green onions to the salsa (and reducing the chopped white onion by about the same amount); reducing the amount of cheese by 50%; adding salt, pepper and a dash of Taco seasoning; and adding a layer of Tostito round tortilla chips on the top just before the final cheese layer. I will certainly make this again as a little change from my usual Chicken/Rice/Broccoli concoctions.

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Reviewer:

Debutante

Cooking Level: Intermediate

Home Town: Richmond Hill, Ontario, Canada

Reviewed: Oct. 6, 2012

Excellent! I didn't have Monteray Jack Cheese so just used all cheddar and it was fabulous. Made a lot as well.

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Reviewer:

jenniferdrake

Reviewed: Sep. 27, 2012

Great recipe! There's a lot of prep work for this recipe, but well worth taking the time to make it. To make life easier, I would suggest cooking the rice and chicken the night before so that the only thing left to do the day you want to make it is to layer it and bake it (particularly if you are coming home from work). I made a change to the onions - I microwaved them for 1 min to make sure they would be cooked all the way through in the casserole. Also, I have a hard time making any casserole without vegetables. It just seems wrong. So I chopped up 1/2 green pepper, 1 red pepper, and 4 oz of fresh mushrooms, microwaved them for 1 min and added them with the chicken. It was soooo good!

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Reviewer:

prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

Reviewed: Sep. 22, 2012

This recipe is flawless!!! Fattening, but flawless :)

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Reviewer:

mamamia84la

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: Mandeville, Louisiana, USA

Reviewed: Sep. 12, 2012

This recipe called for way too much water (if you are using minute rice at least). It ended up super mushy. I sautéed green pepper and zucinni with the onion which I would definitely rec commend. Overall it's a good recipe to build on

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Reviewer:

LBott

Living In: Dallas, Texas, USA

Reviewed: Sep. 11, 2012

I was wondering what to make for dinner tonight and found this recipe. Fortunately, I had all the ingredients necessary and it turned out great! Will definitely add this to my regular rotation of recipes.

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Reviewer:

PC812

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Reviewed: Sep. 7, 2012

This was amazing. My kids loved it. The only thing I did differently was cut the chicken breast into chunks beforehand, and sautee with the onion, and a clove of garlic. I also sprinkled a TBSP of cumin on the chicken while sauteeing. I then layered the chicken/onion mixture with the rest of the ingredients. I used 2 boil in a bag rice packets, which shave off another 10 minutes.

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Reviewer:

DIANAMC

Cooking Level: Expert

Reviewed: Sep. 5, 2012

I'm not one for this sort of thing, but this was delicious! I had this with my parents, and we used reduced fat colby jack instead of regular monterey jack, but other than that, no substitutions. I can't wait to make this for my fiance'!

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Reviewer:

Kate and John

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 19, 2012

This recipe is really good but I would recommend as other suggested using Spanish rice. I think Spanish rice is a must. For flavor, I would recommend adding chili peppers (canned is fine) and jalapeno peppers. Also I would recommend adding something like refried beans for texture. Also makes a great dip, especially if you add cream cheese.

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