Asian Chicken and Rice Bake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 24, 2009
I thought this was a decent meal and my husband loved it! We used whole grain rice instead of long grain and I served it with glazed carrots. The only concern I have is that it was a bit salty and the mushroom soup really offset any hope this dish had of tasting "Asian".
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Photo by DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA
Living In: Belvidere, Illinois, USA

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Reviewed: Apr. 28, 2009
this turned out great...i substituted chinese 5 spice for the garlic, and regular cream of chicken soup and used chicken broth instead of water. also added a splash of milk. cooked perfectly, tasted awesome!!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Keller, Texas, USA

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Reviewed: Feb. 6, 2009
My family loved this meal. Knowing that the chicken might be bland. I used cayenne pepper for flavor. I also used chicken broth and 1 1/3 rice to cut down on the water contend that happen. The chicken was moist. Also it took hour and half to cook. I added frozen broccoli for color. A quick and easy dish.
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Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Dec. 2, 2008
it was not good at all.
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Home Town: White Bear Lake, Minnesota, USA

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Reviewed: Nov. 11, 2008
Too sweet. I would cut back on the honey.
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Reviewed: Nov. 4, 2008
just so so...not a huge fan. seemed a little bland.
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Displaying results 11-16 (of 16) reviews

 
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