I made this casserole last night for dinner and my husband loved it. I did make a few changes though, so the recipe will get 4 stars. I used brown rice because that's all I had around and increased the cheese to 1 1/2 cups. I also used a green bell pepper instead of pimiento's. For the chicken, I added poultry seasoning and cooked it in olive oil. I also added some garlic salt/pepper before putting the dish in the oven. We like spicy/well-seasoned foods and it tasted a little blah without these things. My husband loved it, and he's a chicken connoisseur so it must be pretty good.

I loved this! It was easy to make and delicious. My daughter enjoyed it too. I did substitute 1/2 teaspoon of onion powder, since she doesn't like the texture of onions. It made a lot of food for a little money. I will definitely make this again!

I'm sorry, but I didn't think this was anything to write home about. My husband said he would be happier with his wild rice & a chicken breast on the side. I think I would use minced onion next time rather than putting your onion in b/c it didn't have as much time to get soft as I like.

I don't think I would make again. Kind of bland. There were alot of leftovers and it just the kind of dish I wanted want to eat for more then one day.

The best part about this recipe is it's versatility. Like others have said, you can add or omit at will and still shine in the end. I don't like pimentos, so I omitted them. But I had three slices of bacon in the fridge and thought I'd use them up - it was a nice addition - so was the broccoli. White wine would be wonderful too. It's great to have something else to make with leftover chicken. It’s a lovely dish. I look forward to having this one again.

Yummy! Even though I cooked the wild rice per the directions it was still a little hard... Next time I will 'over cook' the wild rice. Other than that this was really tasty.

A very nice casserole. I adjusted the amount to serve 5, and it made a great deal. I used precooked deli chicken breast, but cooked the rice in stock and wine. I also added slivered water chestnuts to lighten the texture. All in all, very kind, subtle flavors, suitable for the whole family.

This chicken & rice casserole is delicious. It would be even better with some bacon bits and sour cream. I will definitely make it again because it disappeared when it was put on the table!

This was so quick and easy. I added peas to mine. My 2 year old eat it up and my husband liked ut too.

This is really good. I did add the green beans and more cheese as suggested by others. I made it last night and we are having it for lunch today, it was that good.

Some wonderful add-ins for this recipe are frozen green beans and sliced water chestnuts. We make this casserole where I work and always have great reviews.

My husband asked if I could make this once a week! I added chopped broccoli and didn't use onion (I HATE onions). I also topped with bread crumbs and a little more cheese then called for. It was wonderful!

tasty and easy! it's a very open recipe you could add more to it if you wanted, we added green beans and we think that green chiles and fresh mushrooms would've made it super! I would also suggest more cream of mushroom soup, just enought o make it a little more creamy and not too runny. I also used more cheese which held it together alot better.

This was delicious! I couldn't stop eating it! As suggested by another reviewer, I sauteed the onion before adding to the rice mixture to give it a more subtle flavor. I used Cream of Chicken soup instead of Cream of Mushroom because of personal preference and I added some chopped broccoli. This was so easy to make, but it's nice enough for company, too. Thanks for a great recipe!

I had pulled some canned chicken, cream of mushroom, and pre-cooked wild rice out of the pantry with a mission to make dinner. Found this recipe and went for it. I didn't have any pimentos, but I don't care for them anyway, so I just skipped that. I used half of a red onion that I had, and I think if you're going to use a red onion-- and probably with a white onion too-- you definitely need to saute it before putting everything together. Mine was way too onion-y. At the suggestion of another reviewer, I opted to skip using the oven on a hot summer night and just heated it in a saucepan, and I added a little garlic. If it hadn't been so onion-strong, it would have turned out perfectly. This definitely makes a good base that you can run with, and with canned chicken & pre-cooked rice, it can make a great hearty dinner in about 10 minutes.

I used plain organic wild rice instead of the prepackaged kind and boiled it in low sodium chicken broth. This dish was creamy and easy to make but lacked a little something. I'll make it again and see if I can figure out what it needs to make it five stars for me and my husband.