This is a wonderful recipe as is. However, for a nice flavor boost, try ROASTING the quartered potatoes first. The goal is to get that nice roasted flavor without overbaking so that they still hold up in the casserole. So I roasted at 375 for 15 min, then turned the oven to 'broil' for the last 5 min. Perfectly crisp outside, but not mushy. Then follow the directions as stated. I also added 1 tsp of Dijon mustard because the ham-cheese-potato combo is divine with a little Dijon!

Reviewed On: Aug. 1, 2009

I've made this two times and then I found the "Easy Paella" recipe on this site and made that. I found that I liked different things about both recipes, so I combined them. I think the Paella recipe had better seasonings and used sausage. While the Arroz con Pollo recipe uses tomatoes for an authentic flavor. I basically made this recipe, but seasoned it according to the Paella recipe and used smoked Hillshire farm sausage in addition to chicken. I also found it needed more liquid to cook correctly (for 1 cup of rice) so I added 1 cup of v-8 juice in addition to broth and wine - and I omitted the tomatoes. combining the two recipes gives the best of what both have to offer! Hope this helps!

Reviewed On: Apr. 22, 2009

pretty good recipe. I turned it into a slow-cooker meal. I used 3 large chicken thighs (I think dark meat is best in soup because it doesn't dry out from long cooking) and I let them simmer all day in the chicken stock and 1 c. of salsa. This infused the meat with the spices. Then I shredded the chicken. Aside from that, I did everything else the same. Added more salt though. Then at the very end I stirred in 1/2 c. of sour cream because its soooo good when its creamy. Served it in bowls with sliced avocado, crushed tortilla chips, and cheese.

Reviewed On: Jan. 17, 2009