Made this delicious dish last night and my family loved it. Thank you for sharing this wonderful recipe!

Followed the recipe as is except I mixed uncooked rice into the soup mixture, pale chi men on top and cooked it that way. The rice then gets the flavor of the chicken and soup and everyone had seconds!

Very good and very fast. I used yellow saffron rice.

I tried it tonight with white rice and corn. Delicious!!!

I made this a couple of days ago and it was fantastic. I used 8 chicken tenders and 2 boneless, skinless chicken thighs in a 9 x 13 x 2 glass dish. I used only 1 tsp of the Montreal steak seasoning (rather than 1 tbsp,) otherwise followed spices. I used Cream of Mushroom Soup and Milk vs. water. I did need to add 15 minutes to baking time because the thighs weren't done. Rather than mixing the rice with the gravy and chicken, I served the rice separately. The chicken was so flavorful, tender and juicy that we'll be making this dish again and again. We had leftovers and served the chicken and gravy with egg noodles, so was like having a different meal. (I added 1/2 cup of water to the dish so it wouldn't dry out in the oven the second time.) Thank you so much for this easy-to-make, delicious recipe!!

I cooked dinner for my lady and I made chicken and rice, the meal was superb.

This was the most delicious (and easy) chicken and rice dish i've made. Because the rice is cooked separately, it doesn't get crunchy or dry!

This is a super recipe! My family really enjoyed it the first time I made it and I'm making it again tonight. I've even substituted some left over chicken and just added the seasonings to the soup mixture.

I am going to try this recipe today, but instead of rice I am going to serve it with pasta.

I cooked this today for dinner. It smells awesome, and it taste even better. I'm cooking cornbread, and carrots to make it a full meal.

I tried it, it will be yummy. I am serving it biscuits. Thanks