One Dish Chicken and Rice Bake

From: TUMaggieMay

On Apr 14, 2008

I was really excited to try this recipe, but found that it really lacked flavor. I wish I had taken some of the advice of other raters and added some other flavors. I did add some mushrooms, but it really didn't taste like much at all.

From: CulinaryExplorer

On Feb 11, 2008

This was quite good and very simple to make. I only had a clean 3 qt. casserole dish so I used that and just used two cans of soup and 1 3/4 cups water and also used a full cup of rice. I also added mrs dash garlic and herb seasoning just to add some more flavor. I think there is a bit too much pepper to it, but it turned out great. The chicken stayed moist and the rice was nice and creamy. I did have to stir it part way through baking because the rice was sticking to the dish, but it was no trouble. Oh I also added a handful of shredded cheese to the mix before baking. We served it with steamed broccoli which complimented it well.

From: SGpratt

On Jan 30, 2008

This is a nice, basic weeknight dinner. I did tweak it a little: I used Healthy Substitute for Cream of Chicken Soup instead of canned cream of mushroom (a healthier and more appealing alternative) and therefore I cut back the water to 3/4 cup; I cut up 1 lb of chicken breast and mixed it in with the rice; and I sprinkled generously with salt and pepper. I added the whole 1/2 tsp of paprika to the entire mix. I cooked for 40-45 minutes so that the rice was fully cooked but the chicken was slightly overdone. Next time, I will cut the chicken into bigger chunks. But the flavor was very good and the casserole lends itself to be served with a variety of side dishes. I also cooked some brown rice separately and mixed it in with the chicken and rice before serving to add a bit more dimension to the dish. Thanks for posting!

From: Lennie

On Dec 31, 2003

This dish has been one of my MIL's standard dinners for years and years. I used to make it a lot in the late 70s and 80s, too. It is easy to put together and makes a great meal when served with a green veg. The recipe also works well with pork chops (just brown them first). I always used to season the chicken or chops with a wee bit of poultry seasoning. Make sure you use regular long-grain rice in this dish; minute rice will go too mushy and brown rice won't cook thoroughly. Thanks Bev, for posting this classic for all to discover.