Chicken and Rice Casserole I
I just prepared this for dinner tonight.
Like many of the other reviewers, I made a few changes...I browned my chicken breasts (which I marinated in Italian dressing first) and sauteed the mushrooms. I also used instant rice, evaporated milk, only half the onion soup mix, and added about a fourth teaspoon of black pepper.
Other than that, I followed everything else as written. In one hour and fifteen minutes, the casserole was done to perfection. It wasn't soupy or mushy at all. Hot buttered peas and a basket of warm rolls complimented the meal quite nicely.
I will definitely make this again, but being a bit of an experimental cook, I might try different soup combos/instant soup flavors in future.
5 users found this review helpful
Jul. 19, 2008