| Reviewed by: dollarbill |
Date Posted: 10/31/2009 1:31:47 PM |
Rating:   |
Comments:
I made this dish today with very large, thick, boneless breasts. Had to cook for an hour and 10 minutes. My only complaint was the green peppers were still a little crunchy and the dish was still a little watery. But the overall taste was delicious! A definite keeper! |
| Reviewed by: KatieR |
Date Posted: 10/10/2008 2:02:40 PM |
Rating: |
Comments:
My Husband loved it. However I thought the rice needs more flavor. |
| Reviewed by: lilchris |
Date Posted: 9/30/2008 11:13:44 PM |
Rating: |
Comments:
This didn't turn out too well. I used boneless breasts and even pounded them thin, but had to turn the heat up to 375 and ended up cooking for an hour. By then, the chicken still wasn't quite done in the middle and the rice was all burnt to the dish. Sorry, won't be making again. |
| Reviewed by: Fredb |
Date Posted: 12/5/2007 4:01:42 PM |
Rating: |
Comments:
This dish was very good, and very easy to mk, simple follow the directions to the T. My family loved it. |
| Reviewed by: Princess Celeste |
Date Posted: 12/3/2007 1:23:24 PM |
Rating: |
Comments:
This direction for this recipe are incorrect. I followed them to a "T" and when I went to plate it for my husband the rice was not cooked but the vermicelli in the mix was overcooked. I took out the chicken (it was cooked) and placed the rice mixture back in the oven for another 20 mins. The rice was almost cooked by then but the vermicelli was unrecognizable. I was unable to serve everything but the chicken. |
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