*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this dish last week. It turned out great. I did however reduce the onion soup mix to half and used brown rice instead of white rice. Goes great with green beans and a green salad. Will make again.
Turned out amazing! Used a whole package of onion mushroom soup mix instead and added 2 cups of shredded cheddar most in but enough to add a layer on top of cheese as well. Also went with fresh diced mushrooms instead of canned cubed chicken instead of just breasts and a layer of french fried onions on the very top. (And after reading all the other reviews I made sure to use instant rice and it worked perfectly though it only cooked for an hour covered. Didn't need the extra 15 mins.)
I searched for this recipe as I used to make it when I was in college. I make it with one can of cr mushroom soup and one can of cr of chicken soup. The only other change was that I used minute rice brown rice. It turned out perfect very tasty. Next time will use half pkg of onion soup mix tho. The consistency was perfect not too runny and the rice was cooked. Didn't have the problems others have mentioned. My very picky husband even loved it!
Okay I think this recipe is getting a bad rap. I used the whole pack of onion soup mix a can of healthy request cream of mushroom and 1% milk (I can't drink the 2% or whole stuff). I added some frozen green peas a can of well rinsed sliced mushrooms a fresh carrot finely diced and a lot of black pepper (maybe 1/2 tsp). I cubed my chicken breast. I followed the cooking instructions as written except I topped the casserole with Food Lion dry cornbread stuffing for the last uncovered 15 mins. I like onion and the flavor was strong but not overpowering. The rice came out totally fine. If anything and I can't believe I'm saying this it still needed salt added after cooking. I thought it was a great comfort food for the frigid weather we're having. I'll make it again.
I give this 5 stars and yes I am a great cook. 5 because its sooooo easy yes its yummy and its frugal. I used chicken broth instead of milk and doubled the rice. I have 5 children who are oh so picky and they eat this. Do use instant rice. I love to make this when Im pregnant and too sick to cook or just want a night off. The hubster likes it so its a keeper. the critics need to stop the unnecessary hate over how simple it is. They need soften their hearts.
I just prepared this for dinner tonight. Like many of the other reviewers I made a few changes...I browned my chicken breasts (which I marinated in Italian dressing first) and sauteed the mushrooms. I also used instant rice evaporated milk only half the onion soup mix and added about a fourth teaspoon of black pepper. Other than that I followed everything else as written. In one hour and fifteen minutes the casserole was done to perfection. It wasn't soupy or mushy at all. Hot buttered peas and a basket of warm rolls complimented the meal quite nicely. I will definitely make this again but being a bit of an experimental cook I might try different soup combos/instant soup flavors in future. Buon Appetito!
Definitely minute rice. I found the chicken PERFECTLY cooked and delicious. Used 1 can of cream of celery and 1 can cream of mush. I used 2 tbsp. of a garlicy-spice seasoning that I had in the house. It was okay but I can see how the the original recipie would be yummy!
Rating: 1 stars
Rice didn't cook well even with extra time. Soupy runny bland if not virtually flavorless. I would have vomited but that would have been redundant. Will never make again.