Reviewed: Nov. 2, 2011

This was good. My husband thoroughly enjoyed it. I made some modifications to the recipe as well based on other suggestions. I didn't have cream of celery so just used cream of chicken + cream of mushroom soup. I upped the onion to about 3/4 of a cup. I didn't have chicken breasts so just chopped up a whole chicken which is probably cheaper. followed the recipe but instead of baked casserole I poured over brown rice. left out the mushrooms and used olive oil instead. pretty tasty, although i'm worried that the salt/sodium content is pretty high in this dish.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LeahCatherine

Reviewed: Jan. 18, 2011

This meal was absolutely delicious. I modified the recipe based on other reviews such as cooking the rice separately and decreasing the cook time in the oven by thirty minutes. Easy to prepare and great to eat.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Joi

Reviewed: Nov. 19, 2010

My girlfriend has requested this every week since I made it. It reminds me of a comfort food... Perfect for the winter weather. Thanks!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jullax15

Reviewed: Oct. 19, 2010

Delicious! Just needs more rice and less chicken.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Doris

Cooking Level: Expert

Home Town: Stansbury Park, Utah, USA

Reviewed: Oct. 18, 2010

I made this in the skillet too and it really turned out great!! Very easy too!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bsmdl

Cooking Level: Intermediate

Living In: Canton, Ohio, USA

Reviewed: Jul. 25, 2010

This was awesome! I used sushi rice, and it made it like creamy risotto. Thanks for sharing. I'm going to use it as a side dish sometimes without the chicken to go with grilled steaks.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

vikingqueen

Cooking Level: Expert

Living In: Portage, Michigan, USA

Reviewed: Jun. 18, 2010

As in previous reviews, I made the rice and sauce separately. I also added a can of tomatoes. This is a recipe I will use over and over! Enough for us and a meal of leftovers.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

saraanne1

Cooking Level: Beginning

Reviewed: Jun. 13, 2010

This recipe was a huge hit with my boyfriend, who is already requesting I make it again! I made a couple changes including making it as a skillet instead of a casserole. I prepared 2 cups of brown instant rice before hand and set aside mixed with some butter to keep from sticking to pot while keeping it warm. I cut the chicken into strips and added some seasoned salt and then cooked in 2 TBS vegetable oil. I added 1 can of cream of chicken and 1 can cream of mushroom soup to the chicken, along with one can of water. After mixing with the chicken, I added the soy sauce and the worcestershire sauce, along with a few dashes of onion powder. I let this simmer for about 30 minutes. I then sauteed 5 chopped mushrooms and added to the simmering chicken/sauce mix. After everything was mixed, viola-a very tasty dish that provided a number of plentiful leftovers. Will be making this again!! Thanks!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Pharmy2012

Cooking Level: Beginning

Reviewed: May 10, 2010

i made this recipe as is, only adding 1 cup rice per the other reviews. truthfully, i wasn't thrilled. the rice soaked up ALL the gravy so it became gloppy rice, not saucy. and there really wasn't much seasoning to it. i don't think i'll make it again.

Was this review helpful? [ YES ]
2 users found this review helpful