Reviewed: Nov. 29, 2011

I used 1 cream of chicken and 2 cream of mushroom. Poured butter over the chicken before seasoning, baked 1 hour at 350 Degrees. It was good and I will make it again, but I will cut back on the butter as it was a bit greasy. I think the chicken fat probably contributed to that as well. Otherwise, this is very good.

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Reviewer:

CHOCO CHIP

Reviewed: Oct. 3, 2011

A good starter recipe. I added peas, and carrots. Also, added onion, and garlic powder for more flavor. I used ritz crackers (crushed) mixed with melted butter for the topping. I didn't add this until it was almost finished cooking, and it was delicious.

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Reviewer:

BAWILLIS66

Cooking Level: Expert

Reviewed: Jul. 20, 2011

Very good. I used regular long grain rice and cooked it at 350 degrees for one hour.

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Reviewer:

Renee

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

Living In: Myrtle Beach, South Carolina, USA

Reviewed: Apr. 26, 2011

Needs reduced sodium versions of soup.

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Reviewer:

CLARISAFP29

Reviewed: Jan. 23, 2011

This was delicious and very close to how my grandma used to make it. I did make some adjustments to give it a bit more flavor and texture. I chopped up about 5 small cloves of garlic, 1 shallot, and half a cauliflower and included those in the rice mixture. I also stirred in a little onion powder, garlic powder, and black truffle sea salt (but not much). I didn't have chicken or celery soup, so I used two cans of cream of mushroom and one cup of chicken broth. Like a few others, I just buttered the tops of the chicken pieces instead of mixing it in, and also topped with a little onion and garlic powder.

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Reviewer:

Stacia

Cooking Level: Beginning

Living In: Union City, California, USA

Reviewed: Dec. 12, 2010

This had excellent flavor and was a filling comfort food type meal. I didn't have celery soup so I used more mushroom and added some dried parsley flakes to it. I used regular long grain white rice and added chicken broth to compensate. I used a less than the normal ratio of liquid:rice. Thanks, great meal!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Nov. 14, 2010

My family LOVES this recipe! I sprinkle celery seed and a little garlic powder on it (and leave out the paprika). I also cook it at 350 degrees for 30-40 minutes.

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Reviewer:

VAMama

Reviewed: Aug. 24, 2010

Very good, but very salty especially if you add the onion soup mix. Next time I plan on using all low sodium soup. I also substituted in Brown rice, no one could tell the difference with this dish.

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Reviewer:

DKBURN

Reviewed: Apr. 11, 2010

My family loved this dish. I added some carrots, peas and onion since some other reviewers had noted it was a little bland. I will definitely be adding this to my regular dinner rotation.

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6 users found this review helpful