Chicken and Rice

  • fairydragonstar Posted: 09/28/10
    Worthy of a Special Occasion

    Followed the recipe exactly and will make again as it was an easy weeknight dinner served with broccolini

  • MichelleS Posted: 01/07/11
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    This was suprisingly great. Even better than I had anticipated. I wanted something mild and comforting and this was it. The addition of cream makes a little more special than just plan chicken and rice. I loved that it finished in the oven so it gives you the freedom to clean up and do other things. I would recommend this and will share this recipe.

  • daneanp Posted: 10/25/10
    Worthy of a Special Occasion

    This was a perfect weekend family dinner on a stormy fall night. I did double the rice (3/4 jasmine and 1/4 wild rice) and cooking liquid - otherwise I made the recipe as indicated. The flavors were outstanding and I wouldn't hesitate to serve this to guests although I would likely use bone-in chicken breasts or a combination of breasts and thighs. It is a little time consuming but not too bad. I am definitely adding this to our regular rotation. The family absolutely loved it...even my picky 13 year old.

  • PenelopeRB Posted: 03/07/11
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    Flavorful and easy, good for a cold night. I used an additional carrot per a reviewer's suggestion. I added small amounts of oregano, ground savory, crumbled sage, and paprika when I added the broth. I reserved some broth and deglazed the skillet, then added that to the roasting pan. Some of the rice was too al dente and some barely cooked, so if you are at altitude add more liquid, be sure all rice is covered. We ate the portions directly under the chicken pieces and they were cooked fine. For the leftovers, I added more chicken broth and hope it is absorbed overnight.

  • Catwoman Posted: 11/25/10
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    This had a great flavor - I would definitely make again. Reminds me of the version with Cr. of Muchroom soup - but healthier.

  • osheace Posted: 11/17/10
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    This recipe turned out ok but was a bit bland. Could use a little spice. Also, I used reduced sodium chicken broth so I think that was part of the problem...

  • tstecker Posted: 10/24/10
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    I used chicken breast but other than that I followed the recipe exactly. I will make it again using more carrots - my 2 year old daughter kept asking for more. The mushrooms give the dish a lot of flavor and richness. This has become a family favorite.

  • stacyjen Posted: 10/03/10
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    Pretty good recipe. I added more mushrooms and cut back on the onions - 2c is just too much.

  • manda2869 Posted: 10/26/10
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    I made this with chicken breasts this afternoon but otherwise left everything the same. I have to say it was a dud. The chicken was flavorless but the rice was alright...just could be a LOT better. I won't bother trying, this is a toss.

  • etprincess Posted: 01/02/11
    Worthy of a Special Occasion

    this was a great sunday night dinner. I got it into the oven and then turned the oven on timebake for 45mins to go do a quick errand, came home to a delish dinner, made it without mushrooms cause I was out and was still very tasty. My 6 and 4 yr old loved it-hubby too.

  • wgcorbett Posted: 01/17/11
    Worthy of a Special Occasion

    Used boneless thighs and half-and-half instead of heavy cream. I added extra carrots based on other reviews. This was definitely bland, missing something. Worth trying again, but needs something.

  • srwfromorange Posted: 01/26/11
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    I did not agree with those folks who called this recipe bland. I used my stainlees steel skillet to brown the chicken & saute the veges & I ended up with a tremendous amount of tasty goodies on the bottom of that pan. So much so that I decided to add the liquids to that pan & deglaze. I then used it, instead of a cassarole dish in the oven. Turned out super good for a weeknight meal. My husband went for 2nds on the rice. will make again for sure.

  • familyhost Posted: 10/31/10
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    Overall this was very easy to make. Couple suggestions that I have: Omit the romano cheese (overpowering) Definitely add more carrots Add Peas and parsley I used brown rice and boneless skinless thighs.

  • abitw2010 Posted: 09/21/10
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    Very easy to make. would change out chicken thighs for chicken breasts next time. Would also double the rice and maybe a little less onion. would make again as this was easy to assemble and has good flavor.

  • jenniferlovejoy Posted: 10/24/10
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    I thought this was ok. The chicken really didn't have all that much flavor, but the rice was good. I made the whole recipe, expecting to freeze the leftovers. My husband really didn't care for the chicken, so i dumped the rest. Won't make again.

  • Sunnyrah Posted: 12/01/10
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    Really good and comforting. I think it can use more salt but otherwise is homey and tasty.

  • LaShanta Posted: 11/19/13
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    I made this last night. My husband loved it!!! He was STILL raving about it today during lunch. I used 1 big, round stainless steel pan for the sauteing and the baking. I doubled the amount of rice and liquid. I used, boneless, skinless chicken thighs. I did not use any cheese. I also used 2 carrots and I added some fresh, chopped parsley for some brightness. I put a lot of seasoned salt and pepper on the chicken before I sauteed it. That probably helped amp up my flavor profile.

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