Reviewed: Feb. 28, 2012

I will use half of the rice next time and double the chicken and velveeta. Also, its ohk to be generous with the salt and pepper. It kind of lacked taste, but I think by doubling the cheese that would be fixed. make sure to finely chop the broccoli and chicken. overall it was pretty good and I will be making it again.

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Reviewer:

pmhollenkamp

Reviewed: Feb. 6, 2012

This was really good. I was short on time and threw this together with what I had on hand, I did make a few changes. I used canned cheese. I had frozen broccoli that I pre cooked. And less rice, only used 2 cups brown rice that I had leftover from yesterday, So good my 4 year old loved it. I will definitely make this again.

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Reviewer:

EATIN2RUN

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Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Fairfield, California, USA

Reviewed: Dec. 22, 2011

Good! Liked that it uses fresh broccoli instead of frozen. Also only used 3 c of instant rice, glad I did not use 4! Might only try using 2 next time so it seems more like soup.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Dec. 20, 2011

My WHOLE family loved this and they do not like broccoli. I subbed a can of cheese soup instead of the Velveeta. I loved this bc I'd been looking for a soup that could match one I'd had at a restaurant years ago. This one did it!! I cut the chicken as small as possible and I followed the rest of the directions exactly. It was perfect.

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Reviewer:

Jenelly

Cooking Level: Expert

Home Town: Lumberton, New Jersey, USA

Living In: Lillian, Alabama, USA

Reviewed: Oct. 20, 2011

My family loves this stuff. Its more like a casserole then a soup but thats ok with us. I have made a few changes to the recipe over the years, i always use low sodium chicken broth, and I boil a small whole chicken with onion and celery, then i pull all the meat off bones and use it. yes this way takes a bit longer but it taste so much better.

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Reviewer:

Tamela

Reviewed: Mar. 12, 2011

This turned out to be more of a side dish than a soup. The instant rice continued to absorb so much of the liquid that it became very thick. I had to add more liquid before serving. The overall flavor was good, but I would only recommend using half the recommended rice in this recipe.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Oct. 15, 2010

I liked the flavor of this soup, the cheeses melted perfectly; but it made way too much. After the second day of this I still had enough to feed a 5 person family. Tasty but watch out you don't make too much

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Reviewer:

Mege222

Cooking Level: Intermediate

Reviewed: Oct. 10, 2009

Exactly what I was looking for. I messed up and only put 46oz of broth in it, but I only ended up putting one cup of white rice in it and added 8 more ounces of processed cheese (I like my cheese). Thanks!

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Reviewer:

N.R.G.

Reviewed: Jan. 22, 2009

This was good. I halved the recipe and it made about 5 large servings. I made regular white rice in my rice cooker and added it instead of instant (worked fine). And I used some cajun seasoning on my chicken to add a little flavor. Will make again.

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