4 Reviews

I'd never tried chicken and yellow rice before, but had always wanted to. This is insanely good. The only change I made, was that I used boneless skinless chicken thighs, instead of breasts. Absolutely delicious! This is comfort food at it's finest, and I know that I will be making this again, and again for years to come.

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lunaburning May 08, 2008

I made this as instructed with the exception of pre baking the chicken for 50 minutes in the oven, and then adding another 30 minutes after it was layered. While it was tasty, there are a few things I would change. I browned the chicken breast in olive oil with spices, I choice a creole spice and browned for 10-15 minutes total both sides. I did not change the soup ingredients, which I should have added a little milk to loosen it up a bit, as instructed, it remained thick, too thick. I did layer it as instructed, but the soup portion of the recipe was disappointing. I did not add the sherry, and maybe that was the difference in a creamier, looser sauce than what I experienced. Taste was good, but would recommend seasoning the chicken with something a little spicy.

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rosevillekim May 25, 2015

This recipe is ridiculously good! The only change I made was the elimination of the sherry- that's just not something we keep in the house. I did brine the chicken to ensure that it would be plenty moist. Dad took one bite and asked when we were having it again.

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scfl76 March 14, 2012

Very easy and VERY tasty! The addition of the sherry really makes this dish. Thanks for posting.

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Frustratedchef May 08, 2011
Chicken and Yellow Rice