Reviewed: Oct. 23, 2010

Basic and easy but the rice seasoning packets are very strong. Made white rice on the side to go with. Will add it to the pan next time. Finish cooking uncovered.

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Reviewer:

cmkennedy7

Reviewed: Mar. 19, 2010

This is so easy and delicious! I did substitute some of the ingrediants; instead of the wildrice mix I used fresh wildrice with a packet of french onion flavoring. That seemed to really spice it up nicely but still have all of the flavor. Thanks for a great, easy, quick recipe that looks like you spent all day!

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Reviewer:

Joanna T.

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Dec. 13, 2009

Aside from the fact that the rice mixture took one hour to cook and the chicken took four hours and still bled red in spots, we enjoyed it (but it might have been because we were so starving we would have eaten anything). Loved the flavours! Thanks for sharing! Update December 14/09: This really is AWESOME (despite the cooking fiasco). Tonight, I chopped up the chicken and added it to the left-over rice mixture and re-heated at 275 F for 30 minutes. THANK YOU!

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Reviewer:

sparkytoo

Cooking Level: Intermediate

Reviewed: Nov. 1, 2009

I omitted the peas and carrots and water chestnuts, and added a diced onion and chopped celery, which is how my Mom always made it. I added extra garlic, and used chicken broth and a splash of sherry instead of water. Be sure to use a 9 x 13 pan, though. I only had a 9 x 9 available, and it's been in for 45 minutes and the rice still isn't cooked. I think the mixture is too deep to get enough heat to cook well.

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Reviewer:

rebeccab20

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Reviewed: Oct. 16, 2009

I had to substitute a few things but following the basic plan gave my family a great chicken and rice casserole enhanced with a few other goodies. Looking at other comments (I've learned to look first) I cooked the rice completely before anything was added to the casserole. The chicken was cooked on the stovetop more than just browned but not completely cooked. I used real celery and some other herbs n spices and I also added cut green beans. My family has invited me to stay

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Reviewer:

Bill Cromwell

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

Living In: Houghton Lake, Michigan, USA

Reviewed: May 18, 2009

This was a pretty good meal, very easy to make on a week night. I only made a couple of changes. I seasoned the chicken with poultry seasoning and pepper and I used skim milk in the rice mixture rather than water. The kids ate it up!

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Reviewer:

ChefBeth

Cooking Level: Intermediate

Home Town: Lake Forest, California, USA

Reviewed: Jan. 24, 2008

Very yummy and easy. I used 1 cup frozen mixed vegetables instead of carrots and peas. I also used thin sliced chicken breast and have to be careful to not over cook.

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Reviewer:

Kristy

Reviewed: Aug. 13, 2007

I loved this, my husband not so much. He was looking forward to traditional chicken and rice casserole. I loved this version, though. I cooked the chicken with curry seasoning in addition to the salt, pepper and garlic. It was absolutely delicious! My husband is a party-pooper. More for me! :)

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Reviewer:

Johanna

Cooking Level: Intermediate

Home Town: Sycamore, Illinois, USA

Living In: Overland Park, Kansas, USA

Reviewed: Jul. 13, 2007

Rice mixture was VERY good -- will make it again, with or without the water chestnuts (didn't have them on hand, and rice was still awesome). I seasoned the chicken differently -- used garlic powder instead of papirika -- and it was a nice blend of flavors. I will certainly make the rice again!!

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