Giving 5 stars with the following changes: used 2 cans broccoli cheese soup approx 3 cups broccoli 1 cup milk lemon seasoning salt 1/2 tsp italian seasoning 1 1/2 cup low fat cheddar cheese used more garlic because we prefer more - omitted water green beans basil and dill. I cooked the rice in 3 cups of chicken broth about 40 min til liquid absorbed. Sprinkled lemon pepper on boneless chicken and baked covered until tender. Steamed fresh broccoli. Mixed all together well and baked for about hour. Even my picky 7 year old daughter ate!
I agree that this is a good basic recipe yet I too made some changes. I cooked the rice with 3 cups of chicken broth for about 30 minutes on the stovetop (until all the broth was absorbed). Like WATERGIRL1 I used frozen broccoli (petite florets) instead of the green beans. I also omitted the dill & water. I only added about a cup of milk -- just until the mixture looked slightly creamy. I also saved 1/2 cup of the cheese to sprinkle on top before putting it in the oven. Baked it for 1 hour it looked and tasted great. My family says it's a "keeper". Thanks GRLBUG for a good meal idea using brown rice.
Giving 5 stars with the following changes: used 2 cans broccoli cheese soup approx 3 cups broccoli 1 cup milk lemon seasoning salt 1/2 tsp italian seasoning 1 1/2 cup low fat cheddar cheese used more garlic because we prefer more - omitted water green beans basil and dill. I cooked the rice in 3 cups of chicken broth about 40 min til liquid absorbed. Sprinkled lemon pepper on boneless chicken and baked covered until tender. Steamed fresh broccoli. Mixed all together well and baked for about hour. Even my picky 7 year old daughter ate!
It was okay. It would have been better with broccoli instead of green beans.(With that change you would use a different soup.)The flavor was okay too. I like dill maybe some people don't. Some of the ratings baffle me. They made So Many changes they weren't even making the same casserole. If I make it again I will change some things. At least give a recipe a chance before you make sweeping changes and give it a bad rating. Maybe your changes are what messed it up. Just a thought.
Suggest longer baking time - add additional 15 to 20 minutes. Great mix of flavors. Will make again.
I used white rice instead of brown and 16 oz. frozen greens beans instead of canned. I also increased the cheese from 1.5 cups to 2 cups. I found this to be very very bland. I had to add lots of hot sauce and salt to it to give it flavor. I think this i a good base for a recipe but it needs something else to give it flavor.
This was very good and I will make it again with a few slight variations. The baking time was about 40 minutes longer than the recipe called for. I stirred the casserole about every half hour as the rice seemed to settle to the bottom and clump. I will probably cut back on the dill weed. It seemed to overwhelm other flavors. I will probably add celery also. This dish has all the food groups except fruit. I enjoyed it enough myself and shared it with others who were impressed.
It doesn't say whether to cover this or not so I didn't. After the suggested baking time it was still soup and the rice was not done. I would cut the amount of garlic down to 1 clove as well. I probably won't make it again though.
very good we switched it up by adding cream of mushroom and extra rice so it would a bit more filling.
This is a good basic recipe. I covered my casserole dish with its lid while baking. I also used chopped frozen broccoli (defrosted in the microwave) instead of the canned green beans.
