Reviewer:

Cooking Level: Intermediate

Living In: Chico, Texas, USA

Reviewed: Mar. 7, 2001

THIS WAS REALLY EASY ONCE YOU PREPARED THE VEGETABLE. I SLICED AVACADO ON MINE. THE TIME ON THIS ONE IS A LITTLE OFF. I USED A GLASS DISH AND I CHECKED THE OVEN AT ABOUT 20 MINUTES AND IT WAS DONE. GREAT TASTE AND YOU CAN REALLY SPICE THIS UP OR LEAVE AS IS. MY FAMILY LOVED IT. THIS IS A KEEPER.

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Reviewer:

MARY ANN HERRING

Home Town: San Antonio, Texas, USA

Reviewed: Jun. 14, 2001

this dish tasted great! my family ate them like fajitas with guacamole, sour cream, and cheddar cheese.even my 3 yo enjoyed it (after he picked out the peppers!)

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Reviewer:

STEPHANI22

Reviewed: Oct. 12, 2001

Pretty bland, needs more flavor. My son who isn't too picky didn't eat a bite.

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Reviewer:

Beckymc

Cooking Level: Expert

Reviewed: Aug. 23, 2002

It's easy, tasty and moist, and a good option for a potluck dish (served without tortillas). It even tastes good left over.

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Reviewer:

RWHITEY

Reviewed: Dec. 9, 2003

I changed the recipe a little because I read the reviews that said it need something else. I used 1 1/2 lbs. of chicken and 4 cups of rice. Two cups of rice didn't seem to be enough. I still used the same amount of milk and cream of mushroom soup. The thing that made the big difference was that I added a package of taco seasoning to my chicken before I added the soup and milk. I made it a second time and added a can of diced green chilies. Sprinkle some cheddar cheese on top of the monterey jack. Try it this way and you will love it. A good recipe to play with and change around. Thanks.

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Reviewer:

VALERILYNN

Reviewed: Jan. 1, 2004

I love this recipe. I add a little more spice to mine and my husband loved it.

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Reviewer:

JMD0879

Reviewed: Jan. 11, 2004

A good basic recipe, but the eggplant tastes so much better when it's fried instead of baked! Also, take my advice and simmer a pot of homemade tomato sauce while the slices are frying/baking - it doesn't take much longer, and it tastes so much better.

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Reviewer:

AIMEEWOZ

Reviewed: Apr. 11, 2004

This was a good recipe to make. If you like your food a little spicier add a can of rotel but I couldn't because my mom can't handle spicy food.

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Reviewer:

Vicki H.

Reviewed: Apr. 16, 2004

This was very tasty. But I did modify it a bit. My husband doesn't like green peppers so I just added the red. I also added half a package of fajita season mix. And about half of a cup of garlic salsa. I also did not layer the dish. I just mixed the rice with the chicken mixture. I ate mine with sour cream and extra garlic salsa. It was a bit soupy for picking up and eating. But we had fun trying and then finally gave up and used forks. I can also see this as a good base of a taco salad. I personally loved it but I doubt I will be making it again since my hubby wasn't overwhelmingly thrilled. Thanks anyways!

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