Good but I also added carrot, celery and onion to the chicken mixture. In addition I took out the chicken bullion and used garlic and onion powder with the seasoning salt. For the topping I halved the cracker crumbs and added about 1/2 cup of shredded cheese to them for the topping. I also took out the butter which was not needed once the cheese was added, I used sharp chedder instead of the velveta. I think the combo of velveta, bullion and seasoning salt would add way to much salt to this dish.
Great first out of the oven, when re-heated I felt it was too dry, maybe the rice soaks up the extra liquid. Next time will add more sour cream or something to make it have a little more liquid.
A classic, home-cooked, comfort food dinner! I didn't add the cooked chicken to the sauce (so that I could stir it better/smoother) but just mixed it in ahead with the rice (Step one or two). Also, I took another's advice about adding veggies: I added some cooked chopped celery & cooked chopped carrots. Overall - an easy dinner that we all thought was terriffic!
In a 3 quart pot heat 1/4 cup of extra virgin olive oil over medium high heat.
Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 5-7 minutes, or until cooked.
Add diced onion and garlic to the chicken and sauté for another 3 minutes. Next add the carrots and celery to the chicken.
Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
Stir in the parmesan cheese and fresh parsley. Add more salt, pepper or seasonings if desired.