Mamaw's Chicken and Rice Casserole

My mom made this recipe all the time when I was growing up and I have always loved it. She made it with a few changes though which is how I prepare it as well. Instead of two cups of water I use one cup of water and one cup of milk. I layer the rice on the bottom, then the chicken and then I melt the half stick of butter and mix it in with the rest of the ingredients and pour all of that on top. Then I sprinkle a thick layer of parmesan cheese on top. This is my go-to recipe when I bring someone a meal and people always say they love it.

I made a lot of adjustments to get this to be a tasty dinner--used rotisserie chicken, chicken broth instead of water, added poultry seasoning, shredded cheddar cheese, sautéed onions, mushrooms, peas and carrots, and subbed brown rice instead of white.

As is, this recipe is a little bland but good. I made it last night for the second time and made the following changes to liven it up: *chicken broth(reduced sodium) instead of water *2 cans cream of chicken, 1 cream of mushroom, no cream of celery *seasoned the chicken with garlic and pepper prior to mixing, I did not add any salt because with the cans of soup and chicken broth this recipe has enough sodium already *used margarine instead of butter and used about half what this calls for (you could get away with not using any) 70 minutes was the perfect cook time for me I garnished this with green onions and peppered bacon (only because I had them in the fridge and they needed to be used). The bacon added great flavor. This is a good recipe as is and a great base to make your own adjustments to.

It was a hit with my family. I used instant brown rice instead of white. To save time I and add flavor I sauteed some onions, carrots and the chicken cubes before mixing them with the soup, rice & water. I covered it and it was done in 25 minutes. Sprinkled parmesean on the top instead of butter and put it in uncovered for 5 minutes.

Added 1/2 tsp poultry seasoning, 1/4 tsp of garlic powder, bag of frozen chopped broccoli, and a cup or so of shredded sharp cheddar half in mix half on top. Baked covered covered 40 mins and uncovered 30 and it was done. Also added chicken bullion cube to water and dissolved before adding to mix. Delicious.

I loved this recipe. I was surprised by how yummy it was. I followed the recipe but customized it a little by adding 1/4 tsp each of basil, rosemary, and thyme and 1 tsp of garlic powder and 3 tsp chicken bouillon, since I had no broth. I also cut the butter in half because I was concerned it would be much too much. Like some of the other reviewers, I sprinkled about 1 cup of cheddar on top. The cheese and butter created the most delicious crust! I was impressed. :) Thanks for the recipe! I will definitely be making this again. Edit: Forgot to mention I used regular long-grain white rice, not instant, if that matters. =)

First, I brined 2 big boneless, skinless breasts for 24 hours (just 2 C water and 2 heaping T Kosher salt). I cut the chicken into 1" cubes and placed them in a 9" x 13" Pyrex dish. I combined the 2 cups of Uncle Ben's rice (not instant) with 2 cans cream of chicken, 1 can cream of mushroom, and a 14 oz can of chicken broth. Poured this over the chicken cubes; dotted the top with slices of margarine (one stick), and about 3/4 C. Panko crumbs. Baked it at 400 covered for 30 minutes, then uncovered for another 25 minutes. This is excellent, comfort food at its best! (and the heck with all the haters just b/c I changed a couple things) Thanks to katie, the original submitter, for a KEEPER! I also posted this on Facebook!

Amazing! My kids even loved it. This will be a much used recipe in our household.

So... I messed up on this recipe, but it still turned out pretty good. I pre-cooked everything not realizing the recipe calls for everything to be baked together raw. But I gotta say, I think it turned out great how I did it (also takes less time than how the recipe calls for you to make). So I cooked the rice and chicken and mixed it all together with the rest of the ingredients. It wasnt until I got to this point where I realized I messed up, I was already asking my husband what he wanted for Whataburger (thinking it would turn out gross), but I pressed on and baked anyway. And again, I was surprised. It baked for maybe 20 minutes and turned out great. So if I make this again, thats how I'm cookin it!

Loved it! Made some adjustments and added one more chk breast,1 tabls. of mined garlic and 1 cup shredded chedder cheese. If your a mom with a lil one this is a must make..My 15 month old actually finished his plate! =)

I think this is my favorite recipe I've found ever. I've already made it probably a dozen times. NY whole family loves it. I make it as written, except I add a bag of frozen broccoli before I throw it in the oven. That way I can justify that it's healthy cause there's a veggie in it :) I also sprinkle cheddar on top the last 8 min of cooking.. Screaming good recipe, thanks so much for posting this

This is a great basic recipe that can be tailored to your family's tastes. I've made it 3 times so far and never done it the same way twice. I've used chicken broth and milk in lieu of water, added peas and poultry seasoning, used a combo of leftover cooked and uncooked rice, added cheese... The possibilities are endless!!! The best part of this recipe is that you don't need to precook the chicken. Just dice it up and throw it in with everything else. I found that mixing it all up in a bowl and then putting it in the 9x13 baking dish cuts down on the overflow when you're trying to mix it in the baking dish itself. I'd say the butter on top is optional, it just depends on how rich you want to make it. I've found you can also use any mixture of creamed soups so really, whatever is in the cupboard, go with it. Adding milk instead of water makes the whole dish creamier. My husband prefers when I use chicken broth. He says there is more flavor that way. Again, whatever your family likes, doctor it up and experiment a little!

Surprisingly this was good and not one bit was left at the end of the meal. I know I was totally skeptical about all the cans of soup in this recipe. But it worked and it was delicious when it came out of the oven. No complicates were made at all. Will make again.

I love it, I love to cook; and my wife of course love when I cook, you know woman loves when men cook for her. But this recipe she loves it, nephews, nieces etc. and this of course is my first posting. Thank you katiefbenham!!! God Bless You. Best regards Diony

I made this easy casserole there is no really way to mess this up.. but you can enhance it by adding some poultry seasoning , sauteed 1/2 cup chopped onions, a table spoon of minced garlic, I mixed the cans of soup in a bowl & used chicken stock instead of water.. I also topped it with sargento extra sharp cheese w/ some Parmesan cheese mixed in w/ panko & crushed garlic herb croutons which created great texture to the dish.. for the first 40 minutes cooked covered .. then ad the toppings cook uncovered for the last 20 minutes..... DELICIOUS

I make this recipe all the time. I throw in whatever canned or frozen veggies I have on hand as well as any other spices I feel like.Sometimes I will put in some minced onion and bits of leftover shredded cheese. I always have instant rice and raw frozen chicken breast... So it is great for a working mom to do a quick defrost and throw this thing together and into the oven. My two picky girls love it (and it is a good way to sneak in some veggies)

Haven't made this yet, reading reviews , don't change the whole recipe then give it 3 stars, also, no need to write ugly comments. I have found that adding a package of Good Seasoning Italian Dressing to chicken casseroles kicks them up a notch

We loved this recipe! It was so easy to make and I made a few adjustments to the recipe such as substituting a can of cream of chicken with a can if broccoli, added 1/2 tsp of paprika, 1cup of mild cheddar cheese, and only added 1/2 stick of butter instead of a stick of butter. My boyfriend said j could make this anytime and that says A LOT if it's coming from him!!

Very easy and tasty recipe. I followed the directions exactly with the exception of adding 1 package of broccoli florets. I boiled the broccoli just enough to thaw them out. Added the broccoli at the last 30 minutes of cooking time. It came out perfect!! Now tonight I will take the leftovers and reheat them with melted cheese on top. So excited to have it again tonight.

Best chicken and rice and so very easy to make! I made it exactly as written. Thank you for the recipe. It will be a regular in my house from now on.

When trying a new recipe the first time I try to stick with the original recipe and... Great comfort food. Filling . Delicious . Doesn't have processed taste. Fast easy. I Made a 2nd time . Everybody fine tunes a recipe to meet personal tastes and family needs . So this is mine. I sautéed cut up chicken in some butter , minced garlic and finely chopped onion. Used chicken broth instead of water. I'm not a mushroom person so just used more cream of chicken. Topped with shredded sharp cheddar cheese.

Wow how much easier could this recipe be? My family devoured it! I added one more cup of instant white rice and a cup of milk to even out the liquid/rice ratio and to add a little extra creaminess to it. I was hesitant to add the entire amount of butter but we're a butter lovin' family of WI. I think next time I'll add some veggies inside the casserole; maybe some broccoli, celery, carrots... Either way, this was an awesome EASY recipe that will definitely be added to the diner rotation! Thank you

Did exactly what the directions say, and chicken not even near done. had it in for over an hour.

I have fixed this several times, & my family of 5 kids have eaten every bit of it! Tonite I used chicken broth instead of water and added shredded Cheddar cheese! The chicken broth really brought out the flavor.

I have made a similar recipe for years, BUT mine adds an envelope of dry onion soup mix to the mixture. It will make all the difference, no blandness. Give it a try.

I made this recipe last night for my family. It was wonderful. I changed a few things. I cooked the onions because of my children and I added some chopped fresh broccoli to it. Everyone loved it. I also enjoyed that it was so easy and did not require too many ingredients.

made this tonight and added a dash of thyme and sage. Cut the butter by half, but added fried onions to the top in the last 5 min. Delicious! Even my picky 8 year old liked it.

After other reviews warned it was bland, I added onion powder, garlic powder, and thyme to it. It's not bad but tastes quite a lot like one of those instant rice meals you can get in a baggy at the store, so...not really worth all the extra time and effort. Hint for those looking to try it: If it looks soupy on top after baking it, DON'T put it back in any longer, just stir it before serving.

This recipe deserves the 5 stars. I modified the seasoning as many pointed out the lack of flavor. I know the recipe calls for mixing and pouring in the casserole dish. This is the first thing I changed: I cooked my chicken previously seasoned with 2 crushed garlic cloves,a pinch of both curry powder and paprika, and pepper to taste. I cooked it for about 10 minutes. Then, I proceeded as directed in the recipe replacing the water for low sodium chicken broth. This latter will adjust the salt content and will give flavor to the recipe as opposed to using just water.. I did not have instant rice therefore I used 2 cups of chicken broth in this case for the 1 1/3 cup of rice I used for a yield of 4. I still used the full cream soup cans as directed and added the chicken liquid to the mix. Then, I sprinkled the cooked chicken and pushed it in to cover it with the mix of rice and liquids. I placed the casserole in the oven covered with aluminum foil for an hour. I removed the foil about 15 minutes before the end and kept adding a few more minutes (in sets of 5 minutes) to brown the top and dry a bit of the excess liquid. As I waited for the recipe to set after finishing, I prepared Cheddar Cheese biscuits from this site. The combination is perfect and in regards of the recipe itself the chicken came out tender and moist. The changes may seem like I changed the recipe entirely. It did not. I made up for the blandness that many pointed out. This is mainly caused by the water and la

I loved this. I have tried several different things others have suggested. My favorite is using chicken broth in place of water. 4 chicken thighs in place of breasts. I seasoned the chicken with McCormick Grill Mates Worcestershire Pub Burger seasoning. I eliminated the butter but I added parmesan cheese on top. I added frozen broccoli, corn and peas and canned mushrooms. Cooked 40 minutes covered and 30 minutes uncovered. Very hearty meal.

Good basic casserole but badly in need of more spices and perhaps some cheese. I prepared it as written except used basmati (well rinsed and soaked for an hour) as well as stock instead of water. I added 1/8 tsp of garlic and extra pepper and salt. It still came out bland, yet edible.

This is a great recipe for family nights or serve to friends with a bottle of wine. thanks.

LOVE THIS RECIPE! Just good old fashioned comfort food! Made it for my roommate and he raved about it! I also add peas and chopped carrots, because I'm gangster like that. But it's a great dish to make and to be able to snack on leftovers through the week.

Recipe leaves out important details... And....Although the texture is pleasant enough....it just lacked a certain something... Flavour? Despite using chicken broth instead of water, adding finely chopped onion, chopped celery, a few mushrooms and seasonings, and topping it with chives as the photo indicated (but the recipe did not call for!) this was still bland. It might need some kind of hot sauce sprinkled on - or white wine or something but I realize that sometimes leftovers are better once the flavours have melded so I'm holding out for tonight's dinner. I think it would be helpful for first-timers to mention important specifics... Such as casserole dish size needed, (this recipe really expanded, bubbled over some, and the oven filled with smoke as a result adding a smoky taste) Also nothing specifying "cover or uncover. Casserole dish"...use "uncooked rice" ... Or "uncooked chicken" which I figured out but it's still good to be specific. I thought the three entirely different flavours of soups was different but used as called for. Resulted in a baby food sort of taste. So while the texture is lovely- the flavouring might need to be reconfigured.

I made this exactly as written, with the addition of some frozen chopped broccoli. It was delicious!!! Can't wait for the leftovers tomorrow!!

Took others advice and added a little poultry seasoning, otherwise made no changes to this delicious casserole. It's so quick and easy to put together when you are in a hurry. The whole family loves it.

I did not make any changes to this recipe. My husband and I loved it. We thought it was very tasty. This is one of our keeper recipes.

I add 1 can of peas and use 1 cup of dry white wine and 1 cup of water. The wine steps the flavor up a notch!

We loved this dish!!!!!! I will be making this dish again and I will probably add broccoli and cheese to it next time we make it!!!!!!! I used boneless skinless chicken thighs and it came out just as good.

This is now a go to recipe at our house! We are making it tonight and the kids all asked me double it so there might be some leftovers. Super easy to make and my picky 8 year old son loves it too!

Son hates everything and he at this!

This is an excellent base recipe. Very easy, does not take a lot of special ingredients- we had everything in our freezer or pantry and it is pretty quick. I added a bag of partially steamed (in the microwave) frozen broccoli and some poultry seasoning and pepper. No additional salt was needed with the canned soup. For a little extra texture I finished the top off with crushed buttery crackers mixed with shredded cheese. Everyone loved it and we will definitely make it again.

Loved this! Things I did different: I used 2 1/2 cups cooked jasmine rice, used 1 can cream of chicken and 1 can cream of mushroom (because that's all I had), omitted the butter, doubled the chicken, added dried chives and paprika for color, used chicken broth instead of water, added vegeta to the mixture for more flavor, replaced 10.5 ounces of the broth for a can of milk and sprinkled some mozzarella cheese on top. I wasn't sure how the chicken would be but it was so moist and tender and there was plenty of sauce that we didn't miss the butter at all.

Cut back to two chicken breasts as I had about 32 oz. of homemade chicken soup. Used chicken broth instead of the water. Sprinkled the top with Italian bread crumbs and grated asaigo. This will be what I take to my next Pot-Luck!

I made this recipe to feed about 50 people. So on half of what I made I followed the recipe exactly as is, which turned out good. On the other half of what I made I followed the recipe but added crushed ritz crackers mixed with melted butter on top during the last 15 minutes of baking time. The crackers made this already good recipe GREAT, will be making this recipe again very soon!!

This is one of my new "go to" meals that I have added to the dinner rotation! I have made a few changes- I use minute brown rice instead of white, I use chicken broth instead of water, I add frozen veggies- peas, carrots, corn, & green beans, I eliminate the butter. I cover with foil and bake for 30 min then uncover and top with either shredded cheese or crispy fried onions and bake uncovered for another 15 minutes. It just as good the next day warmed up as a leftover! Yum!

I will add the sauteed onion and carrotts ! Also the grated parmesian on top! Thank you for sharing

Not very tasty, sorry. I remember my mothers chicken and rice recipe and thought this could recreate that and I was wrong. I will keep looking.

Casserole was good, but next time I'll use chicken broth instead of water and maybe add some broccoli.

My kids ate it up! 5 stars just for that! I didn't have cream of celery so I substituted another can of cream of mushroom. I also shredded the chicken first because I hate leftover chicken breast (it's always too dry for me) plus I hate having to cut up my kids' food, haha. I also substituted the water for chicken broth and added a bag of frozen winter blend veggies and topped it with cheese instead of butter. It was so good!! Definitely making this again :)

Followed the recipe since it was first time making, I did swap chicken stock for the water. Next time I am going put in packet of Lipton onion soup mix and swap the instant rice for regular long grain (don't like texture of instant rice) and double the chicken stock since regular rice ratio is 2 cups liquid to 1 cup rice.

Great casserole. I used broth in stead of the water. The only thing I would do different next time is add crushed Ritz crackers drizzled with butter on top. Will make again.

LOVE, LOVE, LOVE!! BUT, I never have instant rice on hand. As a substitute I use 1 1/3 cups long grain white rice with 2 2/3 cups chicken broth, instead of the instant rice and water in the recipe. I also occasionally add 1 cup frozen peas and carrots in the mix. My family also likes a crunchy topping - panko/butter, crushed ritz, crispy fried onions. Whatever you have on hand! 4-stars for ease and taste, 5-stars for versatility!!

Kids hated it...didnt look very appealing either.

I made it according to the original instructions with a few modifications. I used can of chicken broth instead of water which came to 1 3/4 cup broth and added 1/4 cup milk to make up the rest of the liquid. I added 1/4 tsp pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder and 1tbsp parsley flakes. Then I put about 1/3 cup plain breadcrumbs in a plastic bag, a dash of garlic powder and 1/4 tsp onion powder. I sprinkled the breadcrumbs over the top and only 1/4 cup butter pats on top of that. I covered it with foil and baked it for 40 minutes. Uncovered it and baked for another 25 minutes and then put it under the broiler for about 5 minutes. The whole family liked it. I think next time I will substitute the cream of chicken with another can of cream of mushroom. Other than that, I will definitely make it again!

This is a tasty meal. I left out the cream of celery since I don't like celery and substituted water for chicken broth added an extra can of cream of chicken and shredded cheese. Used 4 boneless chicken breast that I parboiled first and put seasoning on once I cut them in chunks and cooked jasmine rice before hand mixed it all up and baked for an hour came out great!!! Makes a big 13x9 inch pan enough for a few days for 2 people.

Followed a few suggested changes, broth instead of water, added frozen veggie mix that i boiled in chicken broth and salt enough to defrost, (think it would be terribly bland without the recommended salt even with briyh) cooked the chicken in sauteed onions and garlic salt(i just couldnt do uncooked chicken), doubled the recipe, replaced one of the cream of chicken soups with a campbells cheese soup because its what i had, used garlic roasted cream of mushroom soups. Sprinkled with cheddar and baked at 400 for 45 minutes. OMGoodness is it good! Family loves it. I love it. Definitely a new regular!

This was the first chicken and rice recipe that worked for me. I made a few edits after reading some of the other reviews. I used one can of chicken broth and about 2 oz. of water instead of 2 cups of water. I also sauteed half an onion . I used chicken thighs instead of breast. And I seasoned my meat with onion powder and garlic powder as well as a little salt and pepper. I cooked it covered for an hour and cooked it uncovered for 15 min. It came out great. Next time, I will use some crakers to make a crust.

Very tasty and a good base that has lots of options. I used Cream of Broccoli instead of Cream of Celery and I added in some frozen broccoli spears to make it a little healthier. I also used the healthy request version of the soup, less fat and sodium. No need to add the butter on top (IMO).

This was a hit!!! I was also skeptical but it turned out delicious - amazing flavor!! My picky eaters loved it!!! I used basmati rice, as it was what I had on hand. I also added a few dashes of poultry seasoning. I cut out 1 can of soup (cream of celery), 1/2 cup of water and 1/2 cup of rice because I just didn't need as big of batch for me and the kiddos. I also used real, unsalted butter and I think that was the magic ingredient that made this dish so savory!!!

This is a good budget meal and something similar to what my mom used to make. I didn't add cream of mushroom soup and layered some onion in bottom of casserole. Finally, I sprinkled French Fried Onions over the top. It was very good.

Was okay but very bland.

Have made this a few times now and my friends and family love it. I use about half the rice and water and 2 chicken breasts. it is any quick and easy recipe for a busy day

Added 1 tsp “better than bouillon “ roasted chicken flavor Covered in tin foil , baked 60 min @400 , removed from oven & let stand 10 min

I've made this 4 times for my family since I found it 2 months ago. They just love it! I do add broccoli and a bit of cayann pepper resulting in the family renaming it Kicken Chicken casserole!

It was good, but could have used either another can of soup or broth. It was a little dry.

Swapped cream of broccoli for the cream of mushroom; added some shredded italian cheeses to the mix. Also added parmesan and bread crumbs to the top of the dish and baked last 15 mins uncovered and this created a thin crust that added a little texture..

I make this with rotisserie chicken from the store. and use Rice a Roni chicken flavor instead of the white rice. I've also added diced green chilis sometimes for a little pep. My husband loves it. Butter is optional. Allow at least 60 to 75 minutes to cook. for the water to absorb.

I made it using leftover turkey. I made it in the slow cooker. It was awesome.

I made this exactly to the recipe the first time. It was ok. Second time- added onion and celery, a jar of cheese whiz, broccoli, chicken broth, softened butter, chicken, Minute rice- mixed it all together in a bowl and then baked it in a 9 x 13 pan for an hour. Not very healthy but delicious. It's a family staple at all holiday meals.

This is ridiculously easy and so yummy! We’ve tried a few variations on this original recipe. The only thing we love more than the original recipe is adding a layer of buttery crackers on top! BOOM!

Good stuff! The rice can get too crispy with the butter melting on top. Be careful the last few minutes that you don't over cook. Everything works as written in the recipe.

I made this the other night and it was a huge hit! I added some sauteed celery and onions to the soup mixture and it was very tasty. Will definitely make it again!

Thank you for this recipe. The first time I made it I added peas only because that's what the family likes. There was no Minute Rice so I used the rice cooker and dropped in a chicken broth cube. The pre cooked rice did not come out mushy when baked in the casserole. I also used chicken broth in place of the water. I did not have any celery and only 3 cans of cream of mushroom soup but I didn't let that stop me from making this recipe I added celery seed for flavor. The recipe is perfect as is. Very delicious and a favorite easy, fast casserole to make. Especially when I was just getting over the flu and didn't have much energy. There are never any leftovers! As a matter of fact, we had it for dinner again tonight. Boy howdy it smells so good when it's cooking.

FANTASTIC. Was looking for a homemade version to the store bought frozen box casserole which my family loves. Used all ingredients recipe called for and I added 1 can of mixed peas & carrots and Panko crumbs before the butter. It was better than the store bought. All fit perfectly in a 9 x 13 baking dish and about an hour later the crumbs were a golden crunchy brown... YUMMMM. will make again and again. So easy. Next time I'll try it with crunchy onions and chicken broth instead of water as another suggested

Used half butter amount and used "I can't Believe It's Not Butter "stick.

While it was very easy it wasn't very flavorful. Next time I think I'll use chicken broth instead of the water and maybe add some type of herb or herbs. Definitely needs something as it was pretty bland.

I love this. Will cut butter back some next time. I had a rice emergency I had to work through (only 1 cup of instant, so precooked about half way another cup of regular) otherwise followed exactly. Yummy!

Made this for our wheat harvest crew! Tripled it to feed 18...I used low sodium chicken broth instead of water, and left out the cream of celery soup just because I get questions about the "green stuff" from kids:) Used fresh herbs from the garden to flavor. Every bit of it went! Baked it in my roaster on low for 3 hours.

Fast and easy to put together, this recipe is great comfort food. It is a little bland, but that's not a bad thing. I used long-grain white rice instead of instant rice, but otherwise, I followed the recipe as written. It made a ton; so, I'm planning on freezing some for another day.

This was a good basic recipe. I added french cut green beans and mild cheddar cheese to the top of it. Otherwise, I followed the recipe and it turned out great.

Great recipe, and so easy! I, like others, used broth instead of water, added seasonings and added a bag of frozen peas & carrots (thawed). I baked it covered in foil except for the last 20 minutes when I added shredded cheddar to the top. My husband, who isn't a chicken fan, loved this and asked me to hang onto the recipe so I can make it again.

In my house we season EVERYTHING we love garlic and onions, so I seasoned the chicken with pepper, onion and garlic powder and added some to the soup mixture with some chopped onions and added just a little salt since the soups are high in sodium. Definitely use the whole stick of butter it gives it a nice crisp top.

I’m a broke college student living with my fiancée, so I’ve been struggling to learn how to cook things that he likes. I decided to do this recipe a little differently. I used 2 cans of mushroom, one can of french onion soup, no celery and no cream of chicken. I also substituted water for chicken broth, and added in two cans of mixed veggies (drained). He loved it. First time I’ve ever seen him go back for seconds! The soup and broth is salty enough, so I don’t reccommend

This was very good...I served it to friends and they loved it too. Everyone had seconds! I followed the recipe but made 2 adjustments. I added a 12 oz bag of broccoli....I steamed it in the microwave for 4 minutes, trimmed the stems and added the tops to the casserole the last 30 minutes of cooking time. Once the casserole was done, I topped it with finely shredded cheddar cheese and baked until melted. One other note, I used thinly cut chicken breasts...next time I will use more than 3.

Instead of 2 cups of milk I Used one cup of milk and one cup of water. Also, I added one packet of onion soup mix to the mixture And left out the salt. It was delicious.

Loved it! Added broccoli and sharp shredded cheese. Turned out great!!

This is an old favorite of mine, my mother used to make it, my daughters great grandmother used to make it, it's just a great dinner that is so easy that you don't have to put a lot of effort to show your family you love them! I don't normally put the butter in to mine but sometimes I like to mix it up and put some shredded cheese! It's melts and it's oh so yummy! I mean, come on, it's cheese! :) Happy New Year everyone I hope you all have a blessed 2016

I love this recipe! I add a packet of onion soup mix with mine and use low sodium condensed soups and I don't add salt because it's salty enough.

My family loves this recipe. I have made it several times. The only change I normally make is to use a bag of frosen pulled chicken. I have also added a can of potato soup and a bag of frozen mixed vegetables and it turned out great too.

Doubled recipe except I used about 1/4 of the butter from the ingredients list. I used low or no sodium organic soup mixes and just over 5 pounds of boneless, skinless 1/2 inch cubed raw chicken breast, and homemade chicken broth instead of water, added 24 oz frozen broccoli, cauliflower, and carrots, added garlic powder, onion powder, poultry seasonong, black pepper, paprika, and about 1/2 teaspoon sea salt. Added 1/2 bunch chopped fresh parsley. Baked in an 18" x 13" x 3" heavy duty metal dark-coated baking dish. Perfect size for this doubled recipe. Baked for 55 minutes covered, and 20 minutes uncovered. Stirred casserole completely, remixing the entire casserole and HEAVILY scraping bottom and sides about 4 times during overall cooking time. PERFECT!!! Just plain nose tickling, tummy filling, mouth satisfying perfect comfort food! The house smelled wonderful while this casserole was cooking! Every minute of cooking time after the first 30 minutes brought EVERYONE to the kitchen..."What smells so good??? When is dinner???"

So delicious. I added 2 cups shredded cheese, garlic powder to taste (probably a couple TBSPs) and a bag of frozen riced broccoli/cauliflower. I bring it to a church potluck once a month and everyone loves it!

I used some left over turkey from Thanksgiving that I had frozen! Instead of the 2 cups water.. I used 2 cups of chicken broth.. and because I did not have any cream of celery.. I just used two of the cream of mushroom and one of the cream of chicken. I added some sliced carrots and celery with a clove and 1/2 of minced garlic.. put maybe 6 little slices of butter on the top and topped it with a bit of grated cheddar cheese and topped that with some crushed potato chips! It was delicious and so very easy!!!

I made this recipe exactly as it was written and found it to be a bit bland. My boys (ages 10 and 12) and my husband liked it OK but not enough for seconds. I really wanted to like this because it is so easy. When I reheated some for lunch the next day, I added garlic powder and it was MUCH better. So...I'll make it again but will definitely add garlic. I think I'll also try adding broccoli as someone else suggested and maybe cheese. It needs some color.

I used this recipe and added my own little things. Instead of water I used chicken broth and I also added a frozen mixed vegetables. I mixed everything together in a bowl before adding to casserole dish. Then I sprinkled shredded cheese on top for the last 15mins. Definitely a hit with my family. They loved it

I made it as stated in the recipe and it was just OK. Not great, but no terrible.

Amazing!! Absolutely amazing! I used 2 cans on mushroom and I can of chicken I also added cheddar cheese after I cooked it.

We love it and have it every week now. I am to lazy to cut the chicken so buy chicken strips and I add water chestnuts.

I like the idea of the base recipe. I however made a few changed, but tried to keep the spirit of the dish the same. I cut the butter out completely, I substituted the cream of mushroom soup for 4 oz of sour cream and diced mushrooms. I put the chicken plus chick broth in a pot on low for two hours. Once I diced the chicken i reduced the liquid to around 2 1/5 - 3 cups. 2 cups i used in place of the water the 1/2 - 1 plus 4 oz of sour cream in place of cream of chicken. I know the flavors aren't the same, however I was trying to cut down the salt. Other then that I used the rest of the ingredients.