18 Reviews

Taking advice from the reviewers, I spiced my recipe up a bit. This recipe is pretty neat b/c it encourages you to get creative. First, I cooked the chicken in a skillet with some chopped yellow onion. I seasoned the chicken before cooking with salt, pepper, onion powder, garlic powder, Tony's Cajun Seasoning, paprika, and white pepper (leave out if you do not like things with a kick). I know it sounds like a lot of seasoning, but I am a "Cajun" and like things with flavor. These are to be added to the chicken sparingly. Do not over do or it will be override the chicken.

While chicken was cooking, I mixed 1 c. of white rice w/ 1 c. of brown rice and a little wild rice. I used 1 can cream of chicken and 1 can cream of mushroom. I substituted the 2 cans of water for chicken broth for more flavor. I tossed in frozen broccoli and some canned mushrooms. Mushrooms, YUM! Seasoning for rice mixture: I sprinkled a little Tony's, salt (but not much b/c tony's has salt in it), onion powder, garlic powder, and black pepper.

Add your chicken and onions to the rice mixture and cook. You won't be disappointed. Hint: If you don't have any Tony's, use seasoning salt or Adobo. I figure that those would be good substitutes. ENJOY!

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GoBugsy July 24, 2011

The rice should be instant because I ended up with crunchy rice, and I even soaked the rice, and cooked it for about 30 minutes longer than the recipe called for. Flavor was bland.

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tracytrebilcox May 18, 2011

Wow! This was a surprise hit! For being so effortless, it was quite impressive. I used a wild rice blend, 16 oz of broccoli and a few more boneless chicken thighs than listed. This is easier and much better than those "convenience" meals. Thanx for a delicious new "go-to" recipe!

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*Parsley* March 29, 2011

I and my family love this basic recipe platform! It is a bit bland as is, but that's part of the fun-- each cook can decide for herself how to tweak it with her preferred herbs, spices, or even soups. For example, I prefer either cream of chicken or cream of celery, and then herbal and spice and veggie additions that take the meal in a Tex-Mex or a Cajun or--our favorite--an Asian direction (add ginger, a little lemongrass, 1 can of coconut milk in exchange with one of the cream soups, etc. and a veggie mix with snow peas, broccoli, water chestnuts, and/or edamame). <br/><br/>For anyone having problems with crunchy rice, check the internal temp of your oven to make sure the heat is staying consistent. You can also kickstart the rice cooking process by using hot water or heated up broth (I use broth or stock instead of water) instead of cold, and then try covering the dish with foil for the first 45 minutes, then removing it to let the chicken brown a bit.<br/><br/>The recipe as posted also needs a correction. Condensed soups like Campbell's Cream of xxx come in 10.75 ounce cans, NOT 15 ounce, so if you use the cans to measure the water, then the recipe might not be getting enough water in order to fully cook the rice. So use a measuring cup for the water or broth, not the cans.

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Prof. Meg June 20, 2013

I too, took the advise and spiced the recipe up a bit. I added some chopped onion, fresh mushrooms and used 1 can of cream of chicken soup and 1 can of cream of celery soup and added some Johnny's seasoning too. Throwed all ingredients together and added Chicken Legs in place of the Thighs, on top of casserole. After baking, I felt as there was to much rice so next time I will use less than what the recipe calls for. Also, my rice didn't get tender for the time of baking stated, I had to bake mine an extra 30 minutes. The recipe is delicious though and I will make again. Thanks for sharing! :)

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Marsha D. September 21, 2011

I made this for dinner tonight. I used a can of milk and a can of water. Also used a full bag of mixed vegetables. DELICIOUS. Thank you so much for this recipe.

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FRENCHY FRENCH January 17, 2008

I made this last night and it was a big hit! I changed it up just a smidge..I dredged the chicken breasts in seasoned flour and browned them first. I only one can of cream of mushroom and one can of cream of chicken, so I used those. Instead of water I used chicken broth. And instead of frozen veggies I used fresh broccoli florettes (on your suggestion..thank you!) cut up small and fresh sliced mushrooms. This was a fabulous family meal and made my significant other very happy!

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SSellars December 16, 2007

This recipe is fantastic, because while giving you guidelines (if you will) on ingredients and prep, you can make this recipe every day of the week using different seasonings & veggies never having the same ones twice! I personally prefer to marinade, cut up or cube & saute the chicken previous to cooking and mix it in with the the rice & veggies. Use instant rice for sure, or if you're in a hurry & don't have time for seasoning you can use the packets of seasoned rice (or even noodles!). And you can use milk or broth in place of the water. Most veggies (fresh or frozen) work really well in this recipe. For a Mexican twist you can use velvetta instead of cheddar, add salsa & use sautéed onions, bell pepper & tomatoes.

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MelissaBaggett October 03, 2013

I followed this recipe as directed, used fresh broccoli, but it needed tweaking. I used chicken breasts. The chicken breasts needed more seasoning after baking, so I seasoned them with blackened meat seasoning and pan seared them. The rice did not fully cook, maybe needed another 10 or 15 min?? Probably could have used a little more Cream of Mushroom soup to make it a little more moist.

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someday2005 May 05, 2011

I followed this recipe EXACTLY and ended up with completely uncooked/crunchy rice. I had to scoop out the chicken and continue cooking the mixture without the chicken for an additional 30 minutes. The only difference I can think of is that I used brown rice instead of white rice - but I've never had an issue with that in the past. The only reason I gave this 2 stars instead of 1 is because I would try it again with instant rice.

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DawsMama July 07, 2016
Easiest Chicken Rice & Veggie Casserole