The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Jun. 25, 2009
Quite a nice dish, but as written, sounds very time consuming. Instead, I cut the chicken up into small strips as if for a stir fry, and then fried them in the olive oil with the onion until they were cooked. Then I added the celery, fried that, and then the other ingredients. I covered and simmered for about 20 min, while I made the rice. That was a lot faster. My husband said it tasted a little like stroganoff. It will go onto our monthly rotation.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Jun. 13, 2009
I liked the flavor of the rice and sauce except the chicken was very dry. I probably won't make it again.
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Cooking Level: Intermediate

Home Town: Chillicothe, Illinois, USA
Living In: Port Lavaca, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: May 13, 2009
I followed this recipe exactly. It was very easy to make and really flavorful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 11, 2009
This was good! I dredged the chicken in flour before browing. I thought there was more than enough sauce, so next time I'm going to add 1/4 rice. Also, it was pretty salty (and I like salt!).
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Camas, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 30, 2008
This was a good, tasty recipe that was easy to prepare. I used the leftover Thanksgiving turkey instead of chicken and it was great. Prepare as written, don't increase the rice or it will be too dry. 1/2 cup seems like not very much rice, but this makes a good size casserole that fed my family of 4 with generous portions.
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Jen
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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 14, 2008
Yum Yum, I changed it a bit I used cream of mushroom soup instead of cream of chicken,but followed the recipe. Made it for my fiance,and he LOVED IT. Kept repeating how good the sauce was.. I will definiately be making this again.. Thanks for a new recipe !!!
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Cooking Level: Expert

Home Town: Elk Grove, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 15, 2008
My husband and I loved this dish. My husband is anti-vegetable so even without the vegetables is was good. I added broccoli to mine. I love the creaminess that the soup adds and the white rice gives it a nice oriental flare.
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Cooking Level: Expert

Home Town: New City, New York, USA
Living In: Islip, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 10, 2008
I hate giving low reviews, but this was not that great to me. My tastebuds just thought something tasted off. Sorry.
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Cooking Level: Intermediate

Home Town: Cookeville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 26, 2008
Tender moist chicken and very flavorful rice. This is great. I have actually made this recipe for a few years now. I prepared this as the recipe is written and felt there was no need to change anything.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Jan. 5, 2008
Wow!!! I was really impressed with this recipe. I did use fresh mushrooms instead of canned. I also made it a skillet dish rather than a casserole, cooking the rice seperately. This will definitely be on my dinner table again soon.
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Cooking Level: Intermediate

Home Town: Conneaut, Ohio, USA
Living In: West Springfield, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Sep. 27, 2007
My boyfriend loved this! I made some modifications though. I increased the rice to one cup. Perfect! I omitted the mushrooms because we didn't have any. I diced celery and carrots and added them for "color" and diced the browned chicken and added it to the mixture. Delicious!!! Will make again!
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Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Sep. 11, 2007
Good and easy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 13, 2007
ok, but may spice it up a little bit next time I cook it.
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Cooking Level: Intermediate

Living In: Ponchatoula, Louisiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Jul. 15, 2007
I thought this was okay. I felt like it was lacking something... I think next time I may add water chestnuts and mandarin oranges to play up the stir fry taste a little more.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Jun. 5, 2007
Very flavorful dish! I made this dish twice in one week and used one can each of cream of mushroom and cream of chicken soup instead of the celery soup suggested in the recipe. I look forward to making this recipe again.
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Cooking Level: Intermediate

Living In: Elmira, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 16, 2007
I thought this was great! I cut the breasts into strips to cook faster. Also making it easier to eat and more of a casserole. I threw in a little poultry seasoning to the strips, onion powder and minced onion while browning the chicken. This way, baking only took about 30-40 minutes and remained very tender and juicey. Thanks!
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Cooking Level: Intermediate

Home Town: Canal Fulton, Ohio, USA
Living In: Massillon, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 6, 2007
we loved this reciepe. I added carrots and brocolli also to this. I also increased the rice to a cup. It was wonderful
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 19, 2007
This was a good recipe. However, I added 1 cup rice, added some garlic powder, celery salt ( instead of celery), cream of mushroom soup, oregano, and pepper. I also found that you could cook it for 1 .15 instead of the 1.5. I would make again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 31, 2006
very tasty. I can't stand celery so I used celery salt (that I can handle). I used 1 can of cream of chicken & 1 can of cream of mushroom w/roasted garlic. As per another review, we like a little kick too, so I added a bit more soy & worcestershire & increased the rice to a cup. Chicken came out tender. Easy to prepare & will be added to the rotation. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 14, 2006
Very good taste for minimal effort. I cut up & precooked the chicken with the onions (& some garlic). Added extra rice & water to compensate. Since the chicken was already cooked, I was able to cut the cooking time nearly in half. I'll probably add diced water chestnuts instead of the celery next time for a bit of crunch. Thanks!
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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