Comments on: Creamy Chicken and Rice Casserole

By: Dave Blanton

Dave Blanton — Sun, 07 Aug 2011 21:34:10 +0000

Awesome canvas you have given us here to build on. I used baby bella and shitake mushrooms that I get at the farmers market along with local raised free range chicken. I also subbed mushroom stock that I make from scratch. I added a tsp of herb de provence to the spices. This turned out awesome but the idea totally belongs to you. Thanks so much for putting this out there for us foodies from the south (Charlotte NC) to have fun with!

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Wed, 02 Feb 2011 16:09:30 +0000

Hi Denise — I hope you like it. Let me know what you think :-)

By: Denise

Denise — Wed, 02 Feb 2011 02:13:06 +0000

Dear Denise – I am excited to make this recipe as it sounds delicious! Thanks for posting. Denise

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Sun, 16 Jan 2011 00:40:18 +0000

Hi Barbara — Any bread crumbs will do; they don’t need to be wheat. Just take whatever gluten-free bread you have and place some in a food processor to make bread crumbs. You can also use gluten-free crackers if you have those on hand.

By: Barbara Wachtler

Barbara Wachtler — Sat, 15 Jan 2011 05:17:01 +0000

What can I use for bread crumbs if it needs to be gluten free?

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Tue, 12 Oct 2010 19:03:31 +0000

Hi Dani – I think tomatoes would be fine, but cut the water in half and add the tomatoes in Step 6. Also, if the mixture looks too liquidy add less chix stock.

By: dani

dani — Tue, 12 Oct 2010 14:41:06 +0000

can i use tin of tomatoes instead of sour cream ?

By: Mary West

Mary West — Tue, 22 Jun 2010 16:26:56 +0000

I love the large pictures and it’s nice that brown rice and be substituted. This looks very appetizing and I would love to try it.

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Tue, 09 Feb 2010 19:39:38 +0000

Hi Jan — You cut the onion in half so it’s easier to slice, but you use the whole thing. Also, I use the terms broth and stock interchangeably in this recipe. Sorry for the confusion. I’ve never frozen this recipe, but I don’t see why you couldn’t. I would probably place it in a ziplock freezer bag so you could reduce the amount of air in the container, which will help prevent freezer burn. Good luck!

By: Jan Desnder

Jan Desnder — Tue, 09 Feb 2010 04:26:39 +0000

You say cut a large onion in 1/2 & slice.
Does that mean slice 1/2 of a large onion?
In the ingredients list, you call for chicken “broth.”
In the recipe, you cal for chicken “stock.”
Which is it?
Will this recipe freeze? If so, what are your directions.