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We love rice, so I serve it at almost every meal. This is a stand-by in our home.—Donna Tyler, Riverdale, Arkansas
Nutritional Facts 1 serving (1 each) equals 525 calories, 15 g fat (4 g saturated fat), 70 mg cholesterol, 1,223 mg sodium, 66 g carbohydrate, 3 g fiber, 28 g protein.
Originally published as Chicken Rice Casserole in Taste of Home December/January 1998, p44
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Reviewed on Jan. 20, 2011 by mgirouxx
Sorry, but we didn't enjoy this. The rice came out quite dry, and there was much too much of it in proportion to the other ingredients. It was pretty onion-y, and I also wasn't crazy about the canned soup taste--it was overwhelming, even though I had added some fresh thyme to the mix. I might try a variation of this, cutting the rice back to 2 1/2 cups or less, and maybe replacing some of the stock with wine for flavor.
Reviewed on Sep. 13, 2009 by desperatekitchens
Love this recipe, used without the mushroom soup but still was great. This is a good base recipe to add your own touch.
Reviewed on Mar. 17, 2009 by davidthora
I really love this! Perfect flavor and consistency - kids eat it too! Thanks.
Reviewed on Feb. 18, 2008 by JayFay
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