Reviewed: Mar. 6, 2012

This was a wonderful and easy recipe. My only suggestion is to put the rice in with a few hours to go or it can tend to get mushy. I've made it twice in 2 weeks and will make it again very soon. My 2 year old loved it!

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Reviewer:

tiff

Reviewed: Jan. 2, 2012

Delicious, I added a couple cloves of garlic and a teaspoon of cayenne pepper to spice it up a bit. Also, I only needed to cook for about 5 hours on low before mine was completely cooked and ready to eat.

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Reviewer:

MattR

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

Reviewed: Nov. 22, 2011

I loved this recipe but I would only use 1/2 the envelope of the onion soup mix. I found it too salty using the whole envelope

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Reviewer:

gizmocat

Reviewed: Oct. 26, 2011

First I must say that all I had ws instant rice, so I didn't put it in to cook all day. I added it for the last hour and well, that was way too long, I ended up with a stuffing type consistancy; but I still gve this four stars because the taste even like it was was great, I can only imagine how it will be when I make it again correctly. Every one still ate it and all said they liked it.

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Reviewer:

Dena

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Stanton, Kentucky, USA

Reviewed: Sep. 20, 2011

Great recipe, really enjoyed. I added a little more Parmesan and some Italian seasoning to the rice but otherwise made pretty much as is.

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Reviewer:

Bob Weber

Reviewed: Sep. 5, 2011

i had to adapt this recipe a little to what i had on hand. i didnt have any cream soup so i used sour cream and i used an 8oz package and made up the other 12 ounces with evaporated milk, a few coarsely chopped mushrooms and i used chicken bullion and chopped red onion instead of the soup mix. i used butter instead of margarine and i used a little less parm and some shredded sharp cheddar since i didnt have a full 1/4 cup. this was very good i havent made many chicken and rice type casseroles but this is going in the rotation. we had bread and butter and a salad. comforting.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Aug. 22, 2011

Yummy but better to cook the rice at the side.

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Reviewer:

Henrietta

Reviewed: Aug. 11, 2011

I prepared and cooked this dish as directed. I ended up with a sticky-gooey mess The rice mixture burned slightly around the edges and stuck to the sides and bottom of the pot. On the up side the flavor of the chicker and rice was. I am going to cut down the serving size (to save food cost) and reduce the cooking time until the rice is just tender. This is a keeper I just need to make it work.

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Reviewer:

safemann

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Reviewed: Apr. 11, 2011

I really like this recipe!! I did make one change, and that is that I don't put the rice in with the chicken mixture. I cook the rice separate and then pull apart some of the chicken, and then put the mixture over the rice. Then I can make as little, or as much rice as I need or want!! This recipe is awsome!! My husband even likes it and he doesn't usually care for mushrooms. I make it once a week!! yummy

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