Posted: 4/16/2012 7:40:15 AM
I suggest cooking the rice and water together first in the microwave - 5 min on high, then about 10 minutes on 50%. Or, buy the rice that is already cooked. Thaw and drain the corn, again using microwave. I prefer using the pre-cooked chicken (frozen/thawed or rotisserie), and mixing it in with the rest of the ingredients before baking at 375 for 30 minutes.
Posted: 3/6/2012 5:19:37 PM
Rice mixture for 45 minutes, added precooked frozen cubed chicken and stirred, then sprinkled the cheese on top and cooked for an additional 10 minutes. I doubled the black pepper and used paprika instead of cumin. Tastes great, however I'm disappointed that the rice didn't cook all the way.
Posted: 2/19/2012 1:29:18 PM
Took over an hour to cook. Couldn't find the soup it called for. Was very very bland.
Posted: 1/11/2012 12:44:03 PM
I could not find the soup that it called for in the recipe. So went with the Cheesy Chicken Enchillada soup. It certainly smelled good but I was disappointed in the fact that it was pretty bland as far as taste. easy recipe, though. I am going to try it again but spice it up some. Maybe taco seasoning next time like other's recommend.
Posted: 10/7/2011 6:28:22 PM
This was SO GOOD! I used a 4 qt glass dish instead of a 2 qt so it was spread thinner and therefore cooked in the 30 minutes stated in the recipe. I used brown rice instead of white and I could not find Chicken Enchilada soup but I did find Cheesy Chicken Enchilada soup and it was yummy! Had to add a little Kosher salt when it came out of the oven, but it was ultimately DELICIOUS! Definitely making this again.
Posted: 8/5/2011 3:38:14 PM
I changed it up some. I used the pre-cooked canned/bagged chicken that you buy in the tuna aisle. I couldn't find the soup this called for so I used the Progresso Chicken Tortilla soup. Everything else is the same, tho I cooked it for an hour before it wasn't soupy, then added the cheese. I also added in a packet of taco seasoning to give it a bit more of a kick. We also like to scoop this up on tortilla chips, and the tortilla rounds like a chicken enchilada. Taste came out very good.
Posted: 2/8/2011 1:49:00 PM
This is a crowd pleaser in my house. I cut the chicken into bite sized chunks and add extra corn and I tripled the cumin because we love it. Takes a lot longer to cook than time stated for the rice to cook through. We add sour cream to it when serving. Dont double the recipe in the same pan - will take hours to cook.
Posted: 2/8/2011 10:58:20 AM
I fixed it!!! The reviews were saying it was bland, took too long etc. I sued a frozen bag of vegtables, the southwestern type which had the beans, the corn AND green and red peppers. I then substituted paprika for the cumin (not a big cumin fan). It did need to cook uncovered for about 40 minutes, then the cheese went on top but it was a great crowd pleaser- no left overs. I will definately make it again.
Posted: 2/1/2011 8:37:38 AM
This recipe needs to be cooked uncovered for about 40 minutes. Plus I couldn't find the exact soup it called for so I had to substitute a different kind all together. I found a chicken tortilla soup. As far as the spices, I added about a 1/4 cup taco seasoning to it as well as salt, pepper, and a little garlic. You could also add salsa on top or in the mix. With these changes the recipe is quite good.
Posted: 1/20/2011 9:20:11 AM
Not very good. There was no spice to this and it was really runny. I had to cook it for almost double what the cook time was and the rice was still a little hard and I was also worried the chicken would be overcooked.
I would not make this again.