It was very tasty used about 1/2 cup less broth cooked full 60 then added cheese to top and baked another 10 min. Let sit for 15 min to absorb liquid it was great

Delicious. Just right. I wouldn’t change a thing. It was so good I don’t have any leftovers. Will definitely definitely make again.

Turned out really good super yummy!

Exceptional, easy to prepare, short cook time 60 minutes, taste was fabulous, recipe was exact, I added a slight twist, used a medium size diced green pepper, added just a slight hint of taste, yet the flavor of cheese, soup, and broth was never overshadowed. A true WINNER !

Threw it together in 5 min with canned chicken breast and used Mexican blend cheese... WOW IT WAS AWESOME! Just the comfort food we where looking for.

My family enjoyed it, but I think there was too much salt. If I remade this again I would half the broth and up the cheese.

I used the rotisserie chicken someone here mentioned and it worked well. There’s none left so that’s a good sign!

easy and good family loves it.. seen some reviews that it came out rice hard and runny..had no problem .. followed directions to a t and came out great , I did add a little more salt

I used a rotisserie chicken to save time, a box of chicken broth, added broccoli and extra white rice as it’s a long grain and cooks faster and it’s my favorite meal I don’t even mix anything other than the soup and broth, everything else is just dumped in a casserole dish

Tried this tonight...2 cans of chicken broth are 29 oz. With the can of soup, there was too much liquid for 1 cup of rice, came out soupy and rice was not totally cooked. I think 1 can of broth is what the cook meant, or 2 cups of chicken.

It was amazing the hubby loved it. Tells me I have to make it more often. Lol. Kept the recipe the same, didn’t use all of the chicken mixture though.

It turned out very good. I even added real bacon bits on top. OMG !

Followed the directions exactly as it’s stated, which isn’t 100% clear, and my rice came out hard and crunchy. After reading the comments, this has happened to many people, but the original poster did not answer this concern. Probably won’t make this again.

Tastes great! I cooked it for 50 minutes on 350 but it wasn’t bubbly, so I cooked it for 20 more minutes on 375. Was a little soupy, but after it had cooled for 20 minutes or so, it thickened up. I mixed the rice into the chicken and cheese to avoid it coming out under cooked. I used 2 cans of chicken in place of the three cups of cooked chicken, which seemed the perfect amount for this recipe.

Needs more flavor. I added broccoli, which was good, but it still lacked some sort of spice.

It calls for the uncooked rice to be at the top of dish. Then cook at 350 for one hour. I did this only to find out the rice had not cooked. I might suggest putting the uncooked rice in the bottom of the dish first.

Simple yet delicious! Used ~80% of taco seasoning and chose low sodium for kids.

Tastes great, will be a staple.

Taste just like my grannys!

The casserole turned out just like the picture and it tasted great. I'll pass this dish along to my daughter in law (who is struggling to find dinner ideas that take little time and less skill...).

taste great. but was a little soupy. next time a bit more rice and maybe add some broccoli. i put it over broccoli. also put shredded on top for a final broil!

Spectacular!!! I will definitely make this dish again. I used one box of pacific organic cream of chicken condensed soup and 32 ounce carton of chicken stock (mixed a small amount of stock with soup to create sauce then poured all over chicken. I also used short grain rice. I cooked it for 1 hour, 10 minutes.

It was good but the rice was a little hard. Next time i will use a little more both and cook it a little longer.