Creamy Chicken-and-Rice Casserole

This was excellent! My husband had gum surgery last week and I've been looking for soft foods to make for dinner while he heals, and I found this in my Cooking Light Comfort Food cookbook. I used Healthy Request cream of chicken soup and left out the mushrooms, as I hate them, and used Trader Joe's 12-Grain crackers for the topping since I didn't have what I assume were supposed to be Triscuits, but other than that, I kept everything the same. It was delicious! My husband loved it, even having two servings (which kind of took the whole "light" thing out of it, but at least it didn't hurt his gums). I'm looking forward to leftovers for my lunch today, and I was given the go-ahead to add this meal to regular rotation. I don't think I'd serve it to company, but it's a nice, comforting dish and was perfect for dinner on the coldest night of the season so far.

Solid weeknight dinner. Nothing special, but easy and quick to make. I cooked the mushrooms separately with two and a half cubes of frozen garlic, added a splash of white wine and peas. I used rotisserie chicken because I had one on hand, and added the chicken at the end just to warm it up. I doubled the recipe and gave one to a relative. It's nice that it can freeze for a quick night meal.

One of my favorite casseroles. I use broccoli instead of mushrooms. Cook rice using box instructions.

I had most of the ingredients already and it was delicious! I had to substitute a few things. I didn't have multigrain crackers so I used saltines. The only rice I had was "Steak Fajita" flavored rice, but I have to say it all worked! Even my one year old ate it and loved it.I'll definitely make it again.

This is my favorite chicken and rice casserole, by far. I always leave out the mushrooms, but the flavor of the cream of mushroom soup is nice. Sometimes if I have to stretch it for a crowd, I add cooked white rice to make more servings without increasing the cost, and maybe add some canned mixed veggies to try and make it a full meal without worrying about cooking a side dish. A great basic casserole that's easy to customize for your family!

Very easy to make, great for a weeknight or whenever. One of my favorite "lighter" chicken casserole recipes.

I cooked this for a family who needed several days of meals. I made the rice according to the directions on the box instead of the recipe directions (accidentally) and it came out just right. I think it would have been way to watery if I had added 2 1/4 cups water instead of the 1 2/3 cups the rice box instructed. I tasted great and I will definitely use this again as a quick meal to bring to friends. I did leave out the mushrooms because so many children hate them.....but when I make it for my family I will include them!

Cutting up the boned in breast was a bit of a pain and it doesn't add to the dish, next time I will use boneless breast to cut down the work. Added ~1/3 cup of onions. The package rice was watery and had to cook down the liquid, next time I will use 2 cups of water. Overall it's a tasty recipe and good alternative to a noodle casserole.

This is a great recipe to have on hand to for a weekday meal. It is very easy to make and kid friendly.

This is my favorite chicken and rice casserole! My picky 5 year old and 3 year old even love it. I use about 12 Ritz crackers as the topping. The leftovers go quickly in my house!

For an "easy" recipe this had too many steps. I want a casserole that I can just dump everything in a pan and put it in the oven. It was a little too soft for my taste, lacked texture, and veggies! Probably won't make it again. The leftovers have sat untouched for a week in our refrigerator.

Made this for friends for dinner. Cooked as directed, and it was a HUGE hit. I had no leftovers. Adding to our rotation for sure!

I rated this as five stars, not because it is such an outstanding taste treat, but while it IS delicious, it is also very versatile. This is one of those recipes that when a tragedy strikes in the community and someone is in need of prepared meals, it "travels" well. I sometimes substitute peas or carrots for the mushrooms. Sometimes I'll use cream of celery or cream of chicken soup instead of cream of mushroom soup depending on people's taste. Very flexible, very delicious and very portable!

I've made this a few times now, and we love it. Really tasty comfort food. I always add a cup of frozen broccoli florets or peas/carrots to it for a veggie, and it's great like that too.

This is a good comfort food recipe. I'm not a big mushroom fan so I used the mushroom soup but left out the sliced mushrooms and replaced it with partially cooked broccoli. By the way the "one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs" is Rice-A-Roni.

This is tasty. It's very home-y and tastes like comfort food. It definitely has a pre-packaged feel about it, which is probably why I think it's comfort food. But, it's very easy, pretty fast, and filling. I probably would not serve it at or bring it to a dinner party, but it's great to just eat at home. I'd make it again.

This was a great, easy recipe to put together on a weeknight. Had it with a nice salad on the side. The only downside is that, to me, it's a very rich dish and can quickly fill you up. That can be good or bad, depending on what kind of person you are! :)

I've made this recipe for my family since I first saw it in Cooking Light. They loved it as small children and still request it as teenagers.

Great, easy recipe for a weeknight, and the added bonus is that our toddler likes it! I double the topping (and add a bit more butter) and add 1/2 cup of frozen, chopped broccoli.