By gailanng on July 07, 2009
Photo by Nasseh
Photo by Nasseh
"Not gourmet by any stretch of the imagination, but still surprisingly good especially for a rushed weekday night."
Serving Size: 1 (267 g)
Servings Per Recipe: 4
"Very, very good comfort food, perfect for the middle of November! I substituted mushrooms in place of the water chestnuts (personal preference), and it turned out perfect. Easy enough to make, and definitely worth the effort over the convenience of pre-made versions. This recipe is a keeper for sure."
"Great tasting casserole, even if I did use cream of chicken soup instead of the mushroom kind! I was tempted to make do with my usual brown rice, but then went whole-hog & bought some of the long & the wild as listed, & am glad I did 'cause it added a nice new dimension to our supper! Thanks for a great keeper! [Tagged, made & reviewed as a recipenap in the Aus/NZ Recipe Swap #36]"
"Easy to do and very good to eat! We made a couple of substitutions, leaving out celery and onion and adding green beans and yellow squash; DH thinks it still would be better with the onions, but it was good anyway. Water chestnuts added a gentle soft crunch that was a treat."
"No, definitely not gourmet, but more in the line of great comfort food. It went together so easily too! When it came out of the oven, I was curious and decided to have myself a little taste. I ended up "tasting" this several times before it made it to the dinner table! Thanks for posting this keeper. Made for Everyday's A Holiday Tag Game."
"I simmered the chicken in with the rice so it would be flavored. I left out the vegetables & added a 1/2 cup of cheese before baking. Made for Everyday is Holiday Tag"