I followed this recipe to a "T" the first time the rice wasn't moist enough not to mention 1 cup wasn't enough and the chicken wasn't totally done. The second time I used 2 cups of rice and added 2 cups of water with the soup. I also cooked it this time for 2 1/2 hours. It came out perfect with the changes I made. All in all a good recipe.

I used a cast iron pot and lid which cooked the chicken no problem within 1.5 hours. I'm totally off canned foods - read up on your BPA's folks. I've included a link for you: bpa in canned soup

So instead of a can of mushroom estrogen I made a quick thick mushroom sauce with wine: It's best to use a timer for this so you get it just right. There is some molecular stress taking place here so timing is everything.

I used a cup of sliced mushrooms, you can use button or baby bellas.

1 tablespoon butter - I clarified mine first.
1 tablespoon olive oil - next time I'll try almond oil.
1/2 cup cooking red wine - or any dry red will do.
1/2 cup beef broth - I used warm water and MSG free beef Bouillon.
2 tablespoons all purpose flour
3 tablespoons cold water - must be cold!
a little salt and pepper, just for your taste
1 teaspoon dried (don't crush them) parsley flakes.

Sauté mushrooms in butter and oil for about 4 minutes. Stir five times. Add the red wine and simmer for three minutes. Add beef broth and simmer about 4 minutes. Combine flour and cold water and whisk together until it gets smooth. Stir into the mushrooms gently until it all blends. Add some pepper, or cayenne or whatever you like to suit your taste and simmer for about 1 more minute, just until it thickens. If it gets too thick, add a little more oil, broth or my favorite...a small piece of melted chocolate. . Add parsley and salt and pepper to taste.

This is much better than canned mushroom anything.

Dish will be grand!

I am making this for the second time! My husband loves this! Added a few tweaks of my own and OMG so good! :)

My aunt made this but we used 1 cup of milk and sprinkled the chicken in Montreal steak seasoning and didn't use butter. she also only covered it half the cooking time and it was very good.

I make this but I also add a package of Lipton onion soup mix. To me that makes it taste best!