Reviewed: Jun. 5, 2007

This turned out to be an excellent dish! I cooked mine in a Dutch oven for two hours on medium high to high, adding more chicken stock as necessary. I also added two chopped cloves of garlic and halved both the onion and the wild rice seasoning (thanks to the other reviewers who suggested this.) Omitted the celery as I had none, and used half cheddar cheese and half parmesan cheese and it rocked! Thanks for posting.

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Reviewer:

vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Mar. 29, 2007

Two medium sized onions was too much for me. I also used colby cheese which turned out nice.

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1 user found this review helpful

Reviewer:

KEVVY13

Cooking Level: Intermediate

Home Town: Parlier, California, USA

Reviewed: Mar. 12, 2007

This recipe is a GREAT side dish. My only reason for giving it 4 stars instead of 5 is because I altered it slightly. I used Colby instead of American cheese and I replaced the mushrooms with sliced water chestnuts. They added a really nice crunch. This goes really well with marinated pork tenderloin from this site. Thanks for a great, easy sidedish.

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Reviewer:

VCL22

Reviewed: Jan. 10, 2007

WOW! My family and I have chosen to fast meat and bread for 21 days. I searched for good, and filling meals and this recipe was so delicious that it will become an all time favorite in our home!

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Reviewer:

Tamara Ann

Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA

Reviewed: Oct. 25, 2006

Love it!! I absolutely love this dish. Yummo!! Add in ideas I've tried is cubed ham or pork sausage. I like salt but I can see how some would not like this dish because of the salt content. A way to reduce salt would be to use sodium free chicken broth and reduced sodium cream of chicken soup.

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2 users found this review helpful

Reviewer:

SRYSDA52

Reviewed: Oct. 1, 2006

Great recipe. I substituted chicken broth for the water for added flavor and used sliced portobello mushrooms for a more meatier mushroom.

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1 user found this review helpful

Reviewer:

selooney

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Jul. 12, 2006

This was a gloppy mess.I followed the directions exactly but the rice turned to mush. The taste wasn't bad, just standard comfort food that has too much salt and fat to be healthy. I guess if your serving people that can't chew their food this would be ideal.

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Reviewer:

MINDCRUSHER1376

Reviewed: May 9, 2006

This is a FABULOUS dish!!! My husband and I loved it. I made a few alterations though. I added some cubed chicken, a clove of crushed garlic, and a can of water chestnuts for extra flavor. I only used 1 flavor packet from the rice and used reduced sodium soup to cut down on salt. Any more and it would have been salty! Make sure to stir it up periodically otherwise the rice on top won't soak enough liquid and it will be a little crunchy. I cooked mine on low for 7 hours and it was done properly, but there was a burned layer on the bottom of the crock pot. Thanks for a great recipe!

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53 users found this review helpful

Reviewer:

KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Apr. 17, 2006

Very, very tasty. I made it exactly as stated and it turned out wonderfully. Others were right, though, it made a whole crockpot full so we had leftovers 2 times. I will certainly make this again but only once in a while since it is sooooo fattening and full of sodium! (That's why it's sooo good!)

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2 users found this review helpful

Reviewer:

TAYLORSMOMMY1

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Nashville, Tennessee, USA

Reviewed: Mar. 23, 2006

This is awesome! One change I made was to use unsalted butter, as the soup and the flavor packet add enough salt to this dish as it is. We really liked this and it makes a ton.

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5 users found this review helpful