Reviewed: Sep. 16, 2009

I've made this several times, with great success and rave reviews. I've also doubled the recipe and frozen some, this works well. Be sure you have enough wild rice (the packages are deceiving) and don't substitute the "brown and wild rice" mix. Using all wild rice really makes the recipe. It's a lot of work (not hard, just time-consuming), but worth it!

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Susan

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Reviewed: Sep. 14, 2009

My family gave this recipe a 5 star rating. I doubled easily for my big family and also had to improvise with a coupld of things. I had 1 family sz cream of chicken soup and added a family sz cream of mushroom soup, also added 1 t. sweet paprika and 1 t. thyme. I didn't have mozz cheese so I used an italian blend of cheeses I had on hand. I also used the cooking directions on the package of wild rice, also I only had matchstick carrots which cooked perfectly. Also, instead of 1 cup of butter to cook the onions and mushrooms I used 1/2 cup butter and 1/2 bacon drippings. Everyone asked for the recipe and the kids ate it up too! I will make this again by request I'm sure and I will add more bacon. This would be good over fetticini too....next time :)

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Rm2

Cooking Level: Expert

Home Town: Baytown, Texas, USA

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Reviewed: May 24, 2009

This dish was awesome! Though I did it a little different. I preseasoned the chicken with seasonings of my own preference. I only used one jar of artichokes. Then I used pre-packaged bacon pieces (because I didn't have any bacon) yet I used bacon grease to pre-cook the chicken with & saute the veggies with. I then put parmesean & breadcrumbs on the top. It was delicious!

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desrika

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Reviewed: Sep. 24, 2008

Sorry, but my husband and I did not like this at all. I love artichokes and chicken so I was really excited about this, but we did not care for the flavor. I think maybe I just didn't like the chicken soup flavor? Or maybe canned artichokes? I'm not quite sure what it was, but we will not be making this again.

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Pamela

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 4, 2005

This is exactly what I was looking for! I've been searching for a chicken and rice casserole, but others that I have tried have been too bland. I substituted cream of chicken soup with herbs for some extra flavor and sour cream for the heavy cream for a little more depth. Came out delicious! Fit perfectly in my 9 x 13 baking pan - I'm not sure what the other user's issue was with that. I will definitely make this recipe again - yummy comfort food!

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SHARONR75

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Reviewed: Oct. 14, 2005

This was not a favorite with us. The flavor was pretty good, but the texture was mushy and a little unappealing. I didn't add the carrots because I thought they would be a strange flavor to add to this kind of casserole, but I can't imagine that they would have made a huge difference in the turnout. Probably won't make this again. Thanks anyway, though!

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Aug. 25, 2004

This is soo ymuuy! I made this a low-carb version (or just lower carb, depending on what "stage" you're on) by omitting the rice all together, and also the carrots. I added an additional can of artichokes to soak up the soup, since there was no rice. Tasty! I could have taken out the onions, but they add so much flavor to a recipe!

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YHWH Bread of Life

Cooking Level: Expert

Living In: Newark, Delaware, USA

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Reviewed: Jun. 8, 2004

I had so much hope for this recipe! Didn't like the sauce and the texture was mediocre. Pass on this one!

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ZoeS

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2003

Served this at a ladies luncheon yesterday. It went over nicely. Everyone loved it! I counted on it being a little on the bland side, so I prepared it with Cream of Chicken Dijon, added more sherry, and water chestnuts. Very Good! Thanks Eden.

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MAGGIE MCGUIRE

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Reviewed: Feb. 6, 2002

This was so yummy! All my favorites in one! 1 child liked it, the other...doesn't like anything. What can you do? I halved the recipe and it just fit in my 11" round baking dish (1 1/2" deep). I substituted rice with brown rice (what I had on hand) & it worked great!

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FAGAN4

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Reviewed: Oct. 3, 2001

This is delicious but it is time-consuming to make. Also, the recipe makes more than a 9X13 pan can hold. I had an additional 9X9 pan full. If you've got the time, this is worth it! Tastes even better as a "left over."

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