Easy Rice Bake Casserole

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I added 1 red bell pepper, 3 garlic cloves (minced, and sliced button mushrooms. I also baked 2 boneless skinless chicken breasts in oven at 400 for 25 minutes, cubed and added. Just a pinch of cayenne is definitely not enough. I followed the recommendations of others: reduced rice to 3 cups cooked, used cream of mushroom soup instead of milk/eggs and substituted mozzarella/parmesan cheese for sharp cheddar. Lastly I garnished with freshly diced tomatoes which really made the dish pop. Overall really good dish, but I would eliminate the thyme next time because I felt it overpowered the other flavors.

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Well, thanks to all the reviews, this dish turned out absolutely excellent! I incorporated all the suggestions, using the cream of chicken soup, nutmeg, cooking rice in chicken stock and added a little half and half for a rich and creamy texture. Used only 1.5 cups of rice and it was too much, next time I will probably only use about 1 cup and add more vegetables. I added the red peppers (yum!, used extra cayenne and definately salted every layer. Oh, and of course added a bit more cheese (I love cheese. Thanks to everyone for all the suggestions.

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The dish was perfect in my opinion!
I seasoned my spinach while it was sauteing , as well as the milk/egg mixture too. Once I mixed all the ingredients together and baked it, the dish was delicious! My 7 year old wanted seconds!

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OK, so I just got done serving this up and I got great reviews. I didn't have the bland or dry problem that the other posts spoke of. Here's what I did different.
1. I used 2 cans of drained spinach - they already come with tons of seasoning in them and i think the added moisture kept the dish from drying out.
2. I used 1.5 cups uncooked rice - cook the rice with 3 cups water and you get a really decent helping of rice. Substitute chicken stock for water, for more flavor.
3. I topped with diced tomatoes tossed in olive oil.
I'll be making this recipe again and probably throwing in some shrimp or diced chicken.

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I am in agreement with many of the previous reviewers who complained about the blandness and dryness of this dish. It had a perfect creamy texture before baking, but came out of the oven way too dry. I may make it again and reduce the rice to 3 cups and possibly try the cream of chicken or maybe cream of mushroom soup in place of the milk and eggs. Hopefully that will improve both the flavor and texture of this dish.

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I made this last night and it was absolutely delicious. I added a chopped red pepper which gave the casserole some nice color and flavor. I will make this again. It's a keeper.

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I had an 8oz can of wild Alazkan salmon and Bam, it was delicious. Thank you, Gina & Pat

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I just made this dish today, and it came out great! I added a few things like chopped mushtooms and cut up some boneless chicken breast. I made sure that I drained all the water out of the spinach. I would make this dish again. This dish is great for a pot-luck, a dinner option...can't wait to eat the Leftovers!!!!

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I read a bunch of comments before making this. It's great with leftover roasted chicken and juices. Here's what I did: I used a leftover chicken breast (cubed from last night's roasted chicken. I sauteed the onions in the rendered chicken fat (some of it from last night's chicken pan and used steamed broccoli which I added to the onions once they cooked. I made the rice in chicken broth and used the whole 4 cups. I used 2% milk as I don't have whole and jack cheese because I didn't have sharp cheddar. I added the extra pan juices from last night's chicken to the mix too (I read how some people used soup in place of milk and I never care for soup in my recipes, but had read some reviews saying this recipe lacked flavor, so that's why I used the chicken fat and pan juices. There were only a couple tablespoons (if that of pan juices. I didn't use basil (though I had it, but thought it would interfere with the stronger chicken flavor I was trying to add to this- I do use italian herbs and garlic powder when roasting my chicken. I used about a tablespoon of fresh parley and no thyme, as I didn't have it. I put a lot of cheese on top as well. My six
year-old said he hated it upon seeing it, but once he had a bite asked me to make it for his birthday. If that's not a testament, I don't know what is! I would agree that it needs a boost of flavor and next time I might mix sharp cheddar with jack and try to get more pan juices from my roast. For a "leftover" meal, it was great and very little work!

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if you use the cream of chicken soup, do you not use any eggs?