I gave this 3 stars only due to the quick and easy aspect of this recipe... but in all honesty... it's pretty bland. I added extra spices and the suggested onions.. just not a lot of flavor, no matter how easy it is.

I'm about to make this for the umpteenth time. I double the recipe for a 9x13 dish and I use three cans of chicken, one can of cream of mushroom and one can of cream of chicken (or whatever else I have on hand). I always add the sautéed onions on the bottom and French fried onions and shredded cheddar cheese on top. I also add a little cayenne pepper for a kick.

For this version I plan to add the suggested garlic, water chestnuts and Rotel. I'm adding Rotel instead of the cayenne pepper I typically use, because I have one so why not?

I really like this recipe because it is simple and you can play around with different ingredients. It also freezes quite well. I vacuum freeze individual portions for a quick meal.

Easy to make as is. I used lower sodium products once, but it needed salt. I find adding a drained 15 oz can of no sodium french style green beans or 10 oz of frozen broccoli helps lower sodium levels. Cream of broccoli soup is a good add to either vegetable. Water chestnuts to be tried soon... Has Anyone tried asparagus and cream of asparagus soup??

How MUCH does it lower the salt, to sub in broccoli or green beans? I rarely see ANY canned soups that have less than 600mg of sodium, per can.

About as easy as it gets for a good, warm meal. Can easily gussy it up by adding some cooked broccoli before baking and adding some cheese at the end. Great if you need to save money, great if you don't!

Convenient, shelf stable recipe, but very HIGH in sodium!

Low or no sodium canned chicken and Campbell's Healthy Soups are always in my pantry for casseroles like these!

That leaves me out, then. I've been off salt for over 50 years, having lost a g-mother and mother to CHF. I bet, tho, this could be adapted to a much lower salt content, with some tweaking... like substitute maybe some no salt chicken or vegetable broth, thickened with cornstarch or flour? and use fresh chicken w/no added salt, or rinse canned chicken to get rid of most of the salt in that? the same w/ any canned veges, if you don't have fresh... I may try that out.

I love this chicken and rice recipe. I have made it several times.

I boiled a whole chicken putting it in water and chicken stock and bay leaves. Also boiled my rice in the same water that I boiled the chicken in. I used cream of mushroom soup and frozen vegetables. Mixed it all together and put in the oven. Also one can of mushrooms.

Easy, delicious dish. Substituted regular long grain rice for vigo and added some frozen carrots. Turned out great!

This was so simple, quick, cheap, and delicious!! I made this tonight for my boyfriend and he ate almost the entire thing!! I didnt add the paprika but instead added cheese and scallions on top. I would love to make this again and add some different variations!! TRY IT!!

On the yellow rice, I think every southern household has that - esp the AA ones;). Not so rare down here.

I followed the recipe however I added shrimp salted in butter, a can of Rotel, a can of diced tomato and topped with mild cheeses. Yummy!!! Thank you for sharing Glenda Dieterly :-)

Made this again tonight as it's been a year or more since I last prepared it and it's great. This time I poached fresh chicken breast with a little turmeric and lemon pepper rather than using canned chicken, and used Zatarain's yellow rice mix, Health Valley Gluten Free Café cream of mushroom soup and a little bit of almond milk to thicken it. I sprinkled it with paprika and it smelled wonderful cooking. I always find great recipes on this site.

Hi Angela! Its been a while for us too as well but I made this tonight when coming back from the beach. Tired and hungry my husband said what's for dinner and I did NOT want to go out to eat or stop by the store. So what did I think of? This!;) While I made it with what I again had on hand (Publix brand of yellow rice, cream of mushroom soup and also a can of cream of mushroom and garlic soup since I doubled the recipe and then topped with crushed Ritz Crackers.) I would like to know how the almond milk turned out as I never thought of using that. I do use almond milk in my Magic Bullet.

Jwade, I never thought of using shrimp, hotel tomatoes or tomatoes either that sounds delish! So many varieties to try now!

Was very easy to make. My kids and husband liked it alot. I made it with the paprika, cheese, and fried onions on top which made this recipe. I used white rice and it still turned out good.

I love this recipe so much. I can do pretty much anything I want to with my spices and make it just a little different each time. My favorite, that's also my 2 & 1 yr olds favorite too, is to make it with long grain white rice, add the milk with either soup listed, add the chicken with all its water, mix a little shredded cheese in, and season to your liking with garlic salt, garlic powder, garlic pepper, paprika, seasoning salt, ginger, parsley flakes, and dried minced onion, and cumin before baking it. turns out to be so good.

One question.... I see paprika in the ingredients, but not anywhere in the recipe.... It's confusing me, I'm thinking" Now why did I dig this out again?" Turned out great though with the cheese on top

Hi Rose,

Just sprinkle the paprika over the top for a little color and a touch of piquant flavor.

Happy Cooking!

-- CM

Great recipe! I am a ranch hand on a horse ranch in Amarillo and had Spanish saffron rice in the cupboard. Most national grocery stores carry it.

I make my own Spanish rice, by mixing whatever rice I have on hand, with some pace mild.