Reviewed: Mar. 10, 2011

My mom used to cook this all the time. Mine was simple. I only cans of cut up chicken breast by Swanson (not whole) I think that's easier since I cook for only me, cream of mushroom, 1 pk onion mix, 1 cup water, and opened a bag of Success Rice (uncooked). Mixed EVERYTHING together and put it in a dish. Cooked for an hour. Next time I'll add the broccoli to the casserole.

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Reviewer:

Collics

Cooking Level: Beginning

Home Town: Bessemer, Alabama, USA

Living In: Auburn, Alabama, USA

Reviewed: Mar. 9, 2011

Very Good recipe. However I customized it by using cut up Chicken Quarters-Drumstcks,Thighs seasoned with Pepper,and Chicken rub. I mixed the Cream of Chicken soup with Vegetable Broth and a small amount of Milk. I minced about a 1/4 Red Onion and added to the soup mix. Stirred in a package of Saffron Yellow Rice. Poured 2/3rds of the mixture in a buttered 9 X 13" Pyrex dish. Arranged the Chicken on top and put about 1 1/2 cups of Frozen Peas around the Chicken and poured the remainder of the soup mixture over all. Baked it for 1 1/2 hrs covered and it was very delicious. My little lady loved it. The Saffron Rice and Red Onion added character to the dish.

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19 users found this review helpful

Reviewer:

winechef

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Boyce, Virginia, USA

Reviewed: Mar. 2, 2011

My husband cleaned the plate. I used chicken tenders, because that is what I had, and seasoned them with salt and pepper before browning them. I added garlic to the onions and celery 30 seconds before adding the cream soup (which was celery and mushroom with garlic, which is what I had) and chicken stock instead of water. As other reviewers suggested, I used 3/4 cup rice and baked for an hour. It was very good with a nice gravy left over. My 4 yr old was very happy with it. It was a bit rich, and next time I think I will see how I can add some vegies to get those in as well. Thank you!

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4 users found this review helpful

Reviewer:

newtocooking2

Reviewed: Feb. 14, 2011

This sounded very appetizing, but I was disappointed. I followed the hints in other's reviews (cutting up chicken, stirring it all together, and baking for only an hour) and It came out bland and dry. I like to tickle my taste buds. This would be a great dish for kids, as it doesn't have a strong flavor. For everyone else, i would still recommend the above changes, and I will suggest a few of my own. Using chicken thighs (the meat won't be so dry). I would add some savory seasonings - garlic, white pepper, maybe some basil and parsley. I would also suggest reducing the chicken or increasing the rice, as it is very heavy on meat.

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5 users found this review helpful

Reviewer:

dragonquills

Cooking Level: Expert

Home Town: Gillette, Wyoming, USA

Living In: Vancouver, Washington, USA

Reviewed: Feb. 14, 2011

Recipe was a little salty for my taste. 1/2 pack of dry onion soup mix probably would have made it less salty. Also, I think it taste better with cream of mushroom, but super easy recipe and will make it my own next time around. Enjoy!

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5 users found this review helpful

Reviewer:

kizsmith

Cooking Level: Intermediate

Home Town: Brookhaven, Mississippi, USA

Living In: Upper Marlboro, Maryland, USA

Reviewed: Feb. 13, 2011

Yum yum yum! I loved it!

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3 users found this review helpful

Reviewer:

nurseamanda09

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: Feb. 9, 2011

Not a fan. I cooked it just as the recipe/directions called, but it was not done when I pulled it out of the oven. It went back in for almost another hour. Then when it was finally

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Reviewer:

smdahl85

Reviewed: Jan. 29, 2011

I actually just used this recipe as inspiration. To save time I made a sort of deconstructed casserole. I put 2 lg cans chicken breast, 1 can condensed cream of mushroom soup (+ 1 can water), 1 pkg dry onion soup mix in a skillet and seasoned with my favorite spices. I let it simmer for about 15-20 minutes, adding a can of peas toward the end and then served over rice. It was delicious!

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21 users found this review helpful

Reviewer:

WGalotta

Reviewed: Jan. 28, 2011

This was one of the family favorites growing up. I do mine a little different. I usually use a whole chicken that has been boiled until it falls off the bone. Let cool then shred. In the past I had mixed remaining ingredients with the chicken then baked for said time. However, now what I do is pre-cook rice according to pkg instructions then mix all the ingredients then just pop in over until heated thoroughly.

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5 users found this review helpful