By Helping Hands on March 04, 2004
"This casserole is heavenly! It has the most wonderful flavor! This one is best if you cook the chicken, rather than buy pre-cooked chicken or use leftovers, because you cook the rice in the broth, which is the secret to the delicious flavor. I got this recipe off of another site and everyone that I have served it to just loves it!"
Serving Size: 1 (430 g)
Servings Per Recipe: 6
"This is fabulous! Some slight modifications: I only used 3 boneless, skinless chicken breasts and boiled for 25 min., and 1 package of rice. I put it all in an 8 x 8 baking dish. (There's only 2 of us, so didn't need larger quantity.) I also threw in about 1 cup of grated parmesan cheese in the mixture. The result was fantastic! Very creamy, hearty, cheesy and just delicious. Thanks for a great recipe!"
"Made this tonight for my family. I did saute fresh mushrooms(my preference) and simmered the chicken breasts as the recipe calls for. Loved the idea of using the broth for the rice so since I had more chicken breasts then called for I added extra water and wine to cover all, with just slightly more seasonings. When I was putting the casserole together I did find it a little thick so added a bit more broth to the mixture before putting in the oven for 30min just long enough to allow the flavors to blend as everything was still warm when it went in. Next time I will forgo the packaged rice mix and cook up my own long grain and wild rice as my family really enjoys the wild rice and would have liked more of it in the casserole."
"I have been making this casserole for years. It is one of my most requested recipes - everyone loves it! I do just a couple of things differntly.......I use fresh sliced mushrooms that I sautee before adding to the casserole. (I also reserve some for decorating the top of the casserole) Also, I use cooking sherry instead of white wine. It gives the casserole a fantastic flavor! One other thing I do differently is I cook a whole chicken. This is a great recipe to double and freeze. It freezes beautifully. Make it....you will love it! :)"
"Loved this recipe. I used fresh sliced white mushrooms instead of canned and I added some seasoning just because I don't like bland food. I also used low fat sour cream. Italian seasoning works well in my opinion. Don't overcook the chicken if you plan to have leftovers to reheat. I made that mistake the first time. Yummy comfort food. Very high in calories but we only eat in the weekend and then only have a very light lunch."
"This is a great recipe!!! My family loves it, even my anti-mushroom husband. Instead of using can mushrooms I sauteed fresh ones and the result was incredible...I also 1/2 the recipe but made the full amount of chicken and put it with the extra broth in the freezer for a quicker second time around pan."