Reviewed: Mar. 22, 2009

My husband and I really liked this casserole! Of course, I made a few changes, ok maybe a lot of changes. I only used 1/2 cup chicken broth and only one can of soup - the cream of chicken. I also only used 2 cups of (brown) rice. I added 1 clove minced garlic, 1 tsp. grated ginger root, 1 can bamboo shoots and 1 can sliced water chestnuts. I cut up 1 lb. chicken breast into 1" pieces and baked the casserole at 350 for 30 minutes. My husband thought it was a lot like Chinese food and was suprised to hear there was a can of soup in it. It was just the right amount of food for the 2 of us, with leftovers for the next night. This is a keeper! Next time I will add diced carrots and celery too.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Feb. 15, 2009

Do not make this recipe! It was very, very dry - too much rice, not enough liquids. I have a family of 6 and none ate it. What a waste.

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Reviewer:

Toni

Reviewed: Oct. 11, 2008

This is a good solid week night recipe, though not something I am going to use for guests. I also made several changes - I used uncooked rice, and used 1.5 cups of vegetable broth instead of 1 cup of chicken broth (extra liquid to cook the rice, and extra flavor in the veg broth). I also used chicken breasts (precooked in garlic, parsley, and veg broth). I added extra cashews, and loaded up with lots of stir-fry type veggies to perk up the flavor. It was very good and easy.

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Reviewer:

Joli

Cooking Level: Intermediate

Reviewed: Jun. 16, 2008

I love this meal. It is a great meal to fix and continue to eat for leftovers as I am a single person. I am a picky eater, so I do a few substitutes (like two cans of cream of chicken soup instead of 1/1 of cream of chicken and cream of mushroom). I also add more cashews! YUM!

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Reviewer:

Danielle Marie

Reviewed: Apr. 6, 2008

There wasn't anything special about the recipe at all. I won't be making it again.

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Reviewer:

sheliarae

Reviewed: Dec. 18, 2007

Great. I used it for a dinner party and everyone raved about how good it was. I have used it since changing out the soups and using cream of asparagus, celery, whatever is on hand. I used cut up chicken breasts so it was easier to serve. I have also added canned or leftover vegetables to the mix. It's a favorite.

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Reviewer:

BAJUNKIN

Cooking Level: Professional

Home Town: Guin, Alabama, USA

Living In: Pell City, Alabama, USA

Reviewed: May 31, 2006

I wish I could give this no stars or negative stars. No amount of soy sauce, onion, celery, garlic, water chestnuts or anything else will save this terrible recipe. (I added all of the above after reading the reviews.) It is very nearly inedible.

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Reviewer:

Susan999

Reviewed: Jan. 7, 2006

Every casserole doesn't need to be rated five stars to be worthwhile. I'm giving this recipe 3 stars though I'd go with 3 1/2 if 1/2 star increments were allowed. It's very convenient and tastes pretty good. I didn't have enough cashews, so in keeping with the Chinese cooking theme, I topped the casserole with chow mein noodles, which I had left over from another recipe. It worked great! I also added a couple cloves of garlic. In the future, I may consider adding a little onion, celery, and water chestnuts. This recipe came out slightly dry. As another reviwer recommends, consider adding another 1/2 cup of chicken broth. Because it's so easy and taste better than average, I will likely prepare this again.

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Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Dec. 7, 2005

I don't like dark chicken meat, so I used all white chicken breasts, which I precooked in a bit of butter, I also added some garlic and lawry's seasoning salt. I put in a 4oz can of sliced mushrooms also, and added about a 1/2 cup more cashews. I also covered the casserole with foil while baking, I only baked it 20 minutes. it was good. but it makes 9 servings, not 4 like the recipe said when I printed it out.

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