"This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor." — Mairi
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uncooked white rice
1 (10.75 ounce) can
condensed cream of mushroom soup
fresh mushrooms, sliced
chopped green bell pepper
chopped fresh basil
dried minced onion
ground black pepper
grated Parmesan cheese
Italian-style dry bread crumbs
grated Parmesan cheese
This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the garlic to 6 cloves.
Not thrilled with the turnout. I used 4 chicken breasts and per previous review, added another cup of chicken broth. It baked and looked fine but the taste was something to be desired. It was one of those meals where we all sat around the dinner table...eating in silence because no one wanted to comment on the obvious...that dinner was not that good. We ate it but quickly threw away the leftovers. I just think that different spices need to be used but can't say what. Sorry, I just won't be making again.
I think the flavor was okay, but the instructions for baking it was completely off the mark. This was one of my first times using a recipe from this web site, and I have learned a lesson the hard way....from now on, I will read the reviews before attempting a recipe. This baked in my oven for a total of two hours, and the rice was still not done. I added more chicken broth, and still had to cook it for another 45 minutes. My children just about gave up on dinner while waiting.
Good idea, but I, like others added to it. I saueteed onions, spinach, and chopped fresh tomatoes in olive oil. I added about 1 cup more chicken broth, and I pre-salted the chicken pieces. The chicken was properly seasoned, but the rest of the rice was too salty. Also, the rice remained crunchy even though I cooked the dish for about 2 hours. It took that long for the chicken to cook all the way through. I'll keep the recipe, but next time, I might partially cook the rice before adding it to the rest of the mixture.
i really liked this dish, but made some adjustments to make it more flavourful. i chopped one medium onion and sauted it in a frying pan with some olive oil, then added the fresh mushrooms, 3 garlic cloves chopped and some diced zuccini. cook until mushrooms just wilted and still lots of liquid. add to caserole dish. i also added 3 cups chicken broth, on suggestion, and it worked well. one thing i don't like about this dish is that the chicken comes out bland. i tried salting the chicken pieces and then frying them for 8-10 mins (until golden brown on outside)in a bit of olive oil. still wasn't as i would have liked, but was better. also i used cream of asparagus soup.
This is just an excellent-tasting recipe that is surprisingly easy to make. I usually leave out the green pepper and add more green onions. I also use chicken breasts for my husband because he doesn't care for thighs. It doesn't make much of a difference.
I have enhanced this Risotto with Chicken by adding 1.5 lbs of Arborio Rice, homemade Chicken Broth, fresh herbs and spices, 1/4 tspn of Saffron threads, Red Wine Vinegar, fresh red pepper, tomato, parsley, diced green scallions, fresh carrots diced, white pepper, olive oil, white wine vinegar, tomato sauce, onion diced, green olives stuffed with pimento, and green peas. This is a traditional Arroz con Pollo, Cuban-style for a Risotto with Chicken.
This was so good! It turned out perfectly. I followed the recipe as is. Although I only had a 14 oz can chicken broth. Also, I added 8 pieces of skinless chicken. When covering with the foil, I made sure all the edges were sealed tight to keep the moisture in so the rice and chicken would cook better. I don't think I need to make any changes, otherwise.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 168
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