Reviewed: May 10, 2008

I made this recipe exactly as written, but with tuna instead of chicken. Also, I baked mine covered in the oven at 375 for about 25 minutes. This is a great weeknight dinner because it is so easy and quick. Next time I think I will try cream of chicken or celery soup. Very versatile. Thanks!

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lilchris

	Cooking Level: Beginning Home Town: London, Kentucky, USA Living In: Phoenix, Arizona, USA
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Reviewed: Apr. 3, 2007

I thought that this recipe sounded so nice and quick and easy so I tried it and was so disappointed. It tastes awful and I used real chicken and real onion. I don't even know where to start to make this taste better, so I won't

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Louiselombard

	Cooking Level: Expert Living In: Westville, Kwazulu-Natal, South Africa
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Reviewed: Jul. 26, 2006

This recipe was very easy & would have been very fast if I had used precooked chicken. (I didn't want to use the canned stuff.) I also made some changes, but only minor ones. I used cream of chicken soup (not everyone in the house likes mushrooms), omitted the chilies & used jalepeno montery jack cheese instead. I also threw in some medium cheddar cheese. We were amazed that this tasted so good! We will definitely make it again.

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UMHERIED

	Cooking Level: Expert Living In: Winnipeg, Manitoba, Canada
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Reviewed: Jun. 28, 2005

I was very impressed with this recipe! My fiance loved it and I'm having the leftovers tonight for dinner. I will make this again for sure. It's sooo easy, too!

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SLH07


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Reviewed: Apr. 22, 2005

This was okay but nothing special. I used fresh chicken, real onion, and long grain rice instead of the canned/dried/instant which I think improved the flavor, but it was still bland and could have used some more seasonings.

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GUMBOWITCH

	Cooking Level: Expert
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Reviewed: Mar. 16, 2005

So easy and so yummy! This is a recipe that will keep you out of the kitchen and at the table with your kids... Quick, Easy, and Delicous!

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LMH80


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Reviewed: Feb. 17, 2005

It was very easy and quick to make. It also did not require alot of ingrediants. I served it in a soft shell taco. Very worth trying.

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DEMOREO

	Cooking Level: Intermediate Home Town: Bloomington, Minnesota, USA Living In: Sauk Rapids, Minnesota, USA
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Reviewed: Aug. 24, 2003

I used this recipe with the albacore tuna.... it was great! The entire family loved it except my 2 year old.... not colorful enough? I made mine with regular rice and baked in the oven as my family likes a crunchy top. I was so flavorful! I even used low fat cheese and low fat mushroom soup! I am looking forward to "refrying" the leftovers, and serving it as a side dish with Pork chops. This is Yummy!!!! My husband was skeptical, and he loved it, even had thirds!

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AMENEOU


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Reviewed: Jun. 23, 2003

Great recipe that is fast, easy, and delicious. My eleven year old grandson ate four servings of this casserole. This recipe is one that could easily be made successfully by young (8-12) year old cooks.

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SEDER


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Reviewed: Jun. 23, 2003

For a family to is'nt really excited about tuna, this recipe was a big hit. My teens wanted to know in advance what was in it, but I convinced them to taste first. The green chiles give a great pepper taste without extra heat. Thanks for being there when I needed a new approach to tuna.

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Linda

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Saint Clair, Missouri, USA
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Reviewed: Jun. 23, 2003

Very good and quick.

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MERT68


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Reviewed: Jun. 23, 2003

I never make microwave recipes, but I was in a bind for time so I thought I'd give it a try. It was unbelievable.

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MELISSA RODRIGUES


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Reviewed: Jun. 23, 2003

My family didn't like this at all. It was bland. Won't be making again.

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Ruth


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Reviewed: Jun. 23, 2003

This recipe was good, and so easy to make. My husband and I did think that it needed a little something else. What that is we couldn't think of. A filling in a burrito/enchillada would be good to help use up leftovers, but that adds a lot of carbs. I used freshed minced onion instead of dried, it worked fine.

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MICHELLE107


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Reviewed: Jun. 23, 2003

I made this with fresh, cooked chicken breast and it was still horrid. I don't even want to imagine what it would have tasted like with canned chicken. I only gave it the second star for quickness.

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ERINJW


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Reviewed: Jun. 23, 2003

I love the mexican flavor of this simple casserole. I make it in the oven rather than the microwave. I bake at 350 for about 25 minutes and it turns out great!

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MEL10210


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