Reviewed: Oct. 13, 2009

I modified this a bit based on the ingredients I had. I used ground chicken only vs. both chicken breast AND pork. I used Health Requests Creams of Mushroom, Chicken and Celery. I did not have celery. I also used regular rice vs. wild rice. This is a great, easy, low cost recipe that is very filling and can be easily modified.

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mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

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Reviewed: Sep. 19, 2009

I halved the recipe as there are only 2 of us. I did use the whole 6 oz box of rice, as other suggested doubling the rice, and I think it was a good ratio. (I wasn't sure whether to use the rice seasoning packet or not-- so I used 1/2 of it.) I also used probably 1 1/2 chicken breast halves, which turned out very moist. I used linguica sausage (instead of the pork sausage) and used fresh mushrooms (rather than canned) as I happened to have these on hand. Overall very good, we kept going back for more. Definitely a keeper. I served green beans as a side dish, next time I might try putting them in the casserole for some color as well.

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anna from NJ

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Reviewed: Dec. 6, 2008

This was great. I only had regular sausage so I chopped it up and used it instead, I didn't even have to double the rice like some others suggested.

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Laine

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Reviewed: Sep. 28, 2008

I added a little more rice like suggested by the reviews and it was scrumptious! Tons of taste and very little effort. This is a good weeknight recipe for busy moms.

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mckenzie0810

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Reviewed: Apr. 23, 2008

My husband liked it more than I did. If I made it again, (which I won't) I would use french fried onions or ritz crackers in place of the almonds. Also, per other reviewers, I reduced the amount of broth and cream-of-whatever and it turned out pretty dry. I would follow the recipe more closely next time.

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Heather

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Mar. 30, 2008

WOW this is scrumptious, according to my DH. He LOVED it!!!! I added 2 packages of rice to it, as other other readers suggested, and left out the almonds. but other than that, it is great. I cooked it for 1 1/2 hours and it was perfect!!! Soooo good... thanks for the recipe... Updated 3/31/08, just to add, this was salty, probably too much so, but I think that could be taken care of by adding just one of the packets of the seasoning mixes that comes with the rice, instead of adding two. Just a thought - I will do that next time I make this, and there WILL be a next time!!!

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Mar. 16, 2008

I made this years ago for our family reunion and forgot to review it. It was delicious, made just as stated.

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Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: Mar. 7, 2008

I followed the adivce of others and doubled the rice. It seemed just right. I liked this recipe a lot. My kids did not but, they are little so who knows why. One thing that i didn't like was that it seemed pretty salty.

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Roger & Laura

Cooking Level: Expert

Living In: Puyallup, Washington, USA

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Reviewed: Oct. 12, 2007

I made a huge amount of this and put it in the freezer to have on hand for a quick meal. It tasted pretty good. Thanks.

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MELLY

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2007

I also cut down on the ammount of chicken broth(used about 2 1/2 cups). I added some fennel seed, since it was not in my sausage, red pepper flakes as suggested and since I did not have mushrooms; I added a can of sliced water chestnuts. It as a real suprise when you found the cruchy pieces. My husband said this is a keeper. Thanks for the recipe

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Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Feb. 13, 2007

i would reduce the amount of chicken broth, but flavor is EXCELLENT! YUM!

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jadesfire

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Reviewed: Feb. 2, 2007

An excellent chicken casserole! Like others I used three chicken breasts and added 1tsp herb d' provence. I used two boxes of UB wild rice with the seasoning packets. Instead of using almonds I covered the top with Frenches fried onions for the last five minutes to brown them. Thanks Kathleen!

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FlyjetBlue

Cooking Level: Intermediate

Home Town: Northbrook, Illinois, USA

Living In: Cary, Illinois, USA

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Reviewed: Jan. 30, 2007

This was pretty good. A nice, hot, filling meal. I doubled the amount of rice like suggested(I think it is necessary) and added fresh chopped mushrooms since I didn't have any canned.I also added some red pepper flakes to the sausage as mine didn't have any spice to it. Overall, a great weekday meal.

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Mrs. Payne

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Waco, Texas, USA

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Reviewed: Dec. 30, 2006

Excellent recipe - I made as stated, except omitted the sausage and celery. I took the cover off about halfway through and had to cook a bit longer for it to thicken, but it sure did. My husband was wary, but LOVED it. Thank you for this keeper!

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Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: Nov. 22, 2006

Very easy and my family loved this. It has a great blend full of flavor. I will be making this a lot!

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SUZYAARONS

Cooking Level: Intermediate

Home Town: Vivian, Louisiana, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 10, 2006

I substituted reindeer sausage for the pork sausage. My family loved it. Really easy to make & great flavor.

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FORJENNS

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Snohomish, Washington, USA

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Reviewed: Sep. 25, 2006

Too salty for my taste. This recipe would be so much better with low sodium soup and broth. The sausage and chicken made a good combo, but it wasn't enough to make me make this recipe again.

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JoeRik

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2006

This was pretty good. I used 2 packages of rice as others suggested, and that was perfect. I will make again, but probably won't bother with the sausage, or make it without meat. My fairly easy to please husband said it was "ok". All those ingredients are costly for just "ok" if you don't have them on hand. Maybe a simpler version as a sidedish next time.

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MJLEPAGE

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Reviewed: Apr. 4, 2006

Turned out great - big hit. I did make the following substitutions: 1 lb spicy smoked sausage instead of ground sausage. I just sliced it up and added it to the chicken & vegetables after they had been cooking for a while in the skillet. used 2 cans of cream of mushroom (didn't have cream of chicken on hand). Also doubled the rice amount - I had one 6 oz pkg of UB then doubled that with some brown rice. As I said - turned out great. I'll make this again!

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DFLICKD

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Reviewed: Jan. 14, 2006

I gave this four stars even though it was practically inedible because I used 2 boxes of UB wild rice as recommended but I also used both seasoning packets which was a giant mistake. The dish was SO SALTY I couldn't eat it. But others liked it, so go figure. I would use only 1 or none of the seasoning packets as the condensed soup should add plenty of flavor. Also, I used a 9x9 baking pan, and just continued to simmer the rest on the stove and both turned out the same. I liked the consistency and texture, just not the saltiness :p

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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