After reading reviews I decided to use 1 c. chicken broth instead of water. I upped the rice to 1 c. instead of 3/4 c. and for more flavor I added about 1 Tbs. of Worchester sauce to broth and rice mixture. Also I mixed together a Tbs. each of paprika garlic salt and season salt and sprinkled over the chicken legs. The dish was full of flavor. My husband loved it! So that means I'll be making this again and soon.
After reading reviews I decided to use 1 c. chicken broth instead of water. I upped the rice to 1 c. instead of 3/4 c. and for more flavor I added about 1 Tbs. of Worchester sauce to broth and rice mixture. Also I mixed together a Tbs. each of paprika garlic salt and season salt and sprinkled over the chicken legs. The dish was full of flavor. My husband loved it! So that means I'll be making this again and soon.
I followed this recipe as written and it came out pretty poor. The rice and the chicken both turned out to be overcooked and the rice lacked taste in general. If I make this recipe again I would add chicken broth to the water to cook the rice in and maybe add some veggies to the rice as well.
Right away I knew this receipe was easy but I made some of my own adjustments. I used 3/4 cup of chicken broth and 1/4 cup of milk instead of the water. I also added 1 cup of rice seasoning salt and added some frozen vegetables. My family and I loved it and ate it with a side green salad.
I just made this dish by combining ideas from the reviews and it was SO GOOD! I am not really a cook but I combined different ingredients and it turned out awesome and full of flavor! This is what I did: Boiled 1 cup of rice for 10 minutes- drained then poured in the baking dish. I added 1 can of cream of mushroom with roasted garlic soup 1 can of mushrooms 1 cup chicken broth 1 Tbs worcestershire sauce 1 pouch of Lipton onion soup/dip mix sprinkled dried parsley over the top and stirred all this together. Then I added thinly sliced chicken breasts on top and sprinkled them with garlic salt paprika black pepper and sprinkled the entire dish with a very generous amount of cayenne pepper! (I like my food with a little spice!) I put it in the oven at 375 and baked for only about 35 minutes took it out and let it sit on the counter for another 10 minutes (covered still) and it was PERFECT! The rice was soft and the chicken was moist. So if you want a flavorful dish... THIS IS IT!
I tried this recipe just how it is first and noticed it was very very bland. I decided to turn this into a rice pilaf to add some extra flavor and also sear the chicken breasts before hand in a pan. Like most people I used chicken broth instead of water. I also diced up 1 small onion 1-2 stalks of celery and a can of mushrooms and threw that into the mixture to add more flavor. Everyone in my house is a rice lover so I ususally double the rice/soup/chicken broth and bake it in a 13x9 pan. I also pan sear the chicken over high heat with lawrys poultry seasoning and paprika to give the chicken a little extra flavor. This has become a weekly meal in the house plenty of clean-up time while the dish is baking!
We liked this recipe. These are the ingredients I had so it's what I needed to work with. I used this as a base recipe and then added garlic salt onion salt and instead of water I used chicken broth. It was ugly (kind of brown) but tasted good. Every one of my kids ate it and even my picky son loved it. I was kind of scared when I plueed out the chick. It looked mushy but I stirred it up and it was really nice fluffy rice. I cooked it for 1 1/2 hours instead of 45 minutes. It came out perfect.
I have been making this dish for what seems like 15 years. As the recipe stands it's pretty bland. While mixing the soup water rice and seasonings together I usually go thru the spice cabinet to see what I'm in the mood for! Celery seed? Yep. Poultry seasoning? Sure. Sage? Why not. Onion powder? Garlic powder? The more the merrier! It usually comes out quite yummy after these little additions. And to shake things up a bit try some of the different "Cream of" soups. I've had good results that way as well.
Followed the recipe exactly (using 1 1/3 cups of water for creamier rice) and was very disappointed in the results. Instead of "creamy" I had a watery mess. Although the chicken was done I felt it really needed to cook longer. Next time I will use 1cup of rice instead of 3/4's as this was not enough rice for the amount of chicken. Also needs more seasonings.
I am sure this is a pretty good recipe but it never comes out right for me. I seem to have to bake it for a long time before the rice is done. I am sure it is something I am doing...or not doing.
