4 Reviews

For such a simple recipe, I thought this had very good flavour. I did use reduced fat and reduced sodium cream soups and I sprinkled the chicken with paprika as well. The breasts were on the small side so I threw in a few drumsticks (with the skin on) and baked for 1 hour. I also stirred the rice 1/2 way through cook time as the soups were forming a "skin" on the top of the casserole which I didn't find visually appealing. Very good, simple and delicious! Thx!

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mums the word October 27, 2009

This is a good fall/winter meal. Very satisfying. I cooked it for 1 hour and 45 minutes, and had to add some water to it towards the end to prevent it from drying out. Next time I will omit the salt. Good comfort food.

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Sky Valley Cook May 13, 2007

This was very tasty. The rice was cooked to perfection and the chicken was tender and moist. I halved this recipe for 2, using 1 can of chicken soup, and this produced 2 generous servings. I used some garlic powder and lemon pepper as seasoning and I really think these added the extra seasoning needed. I would love to try this with the addition of some corn also. Thanks for a tasty easy dinner! I served this with steamed broccoli.

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dale! September 18, 2003

Flavor is very good. I did cut the chicken into smaller pieces to shorten the baking time, baked for an hour. I think if the chicken is cut up the baking time should be reduced to around 45-50 minutes. It was definitely a hit because there were no leftovers.

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Denise Cave August 17, 2003
Chicken Tremendous