This classic chicken and rice casserole is a hearty family favorite. Creamy and delicious, tender chicken is mixed with cream soup, rice, and seasonings for a meal that we guarantee will get rave reviews.
Chicken and Rice Casserole Recipe Ingredients
You’ll need:
- 3 cups cooked chicken, diced into small pieces
- 1 package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2¼ cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice, uncooked
- Salt and pepper to taste
- Parsley for garnish
Note: You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
Chicken Rice Casserole Substitutions and Additions
CHICKEN BREAST: I make this great recipe with a rotisserie chicken or other leftover chicken, but you could also use homemade chicken breasts, chopped or shredded, or even ground chicken.
CREAM SOUP: If you don’t like cream of mushroom soup, you can substitute for any other cream soup such as cream of celery soup or another one that you do like.
SOUR CREAM: You can substitute Greek yogurt for sour cream if you’d like. If you wanted to leave out the sour cream entirely, you could, but we would suggest increasing the quantity of cream soup in this case.
SEASONING: You could add a dash of paprika for more flavor if you’d like.
VEGGIES: You could add your favorite veggies like carrots, broccoli, peas, celery, green beans, or mushrooms to this dish.
CHEESE: Add your favorite cheese! Cheddar cheese and parmesan cheese are two great options.
TOPPING: You could always add a few breadcrumbs on top for some extra crunch.
How to make Chicken and Rice Casserole
This chicken and rice casserole recipe is a great way to use up leftover chicken or make a quick and easy weeknight meal. It’s packed with flavor and can be made in under an hour.
It can even be easily doubled or tripled to feed a large group of people.
STEP ONE: Preheat oven to 350°F.
STEP TWO: In a large bowl mix all ingredients together except the parsley which is optional for garnish.
You don’t need to cook the rice before adding it to this dish.
STEP THREE: Pour chicken and rice mixture into a 9×13 casserole dish that has been sprayed with nonstick spray.
STEP FOUR: Cover with aluminum foil and bake for 45 minutes.
STEP FIVE: Remove the foil cover and bake for 10 minutes or until golden brown.
HOW LONG DO YOU BAKE A CHICKEN AND RICE CASSEROLE?
You’ll bake this casserole for a total of 55 minutes. First, bake covered for 45 minutes and then remove the foil for an additional 10 minutes so that the top browns nicely.
Easy Chicken Rice Casserole Serving ideas
Add a tasty side dish and you’ll have a delicious meal for a weeknight dinner. Since you’ve got your meat and grains covered, a vegetable-based dish would be a great choice. Try our green bean casserole or a Caesar salad.
For more easy recipes, try our chicken pot pie soup and crockpot crack chicken.
MORE CASSEROLE RECIPES
How to store Chicken Casserole with Rice
If you’re in the mood for something savory and comforting, but don’t want to spend hours in the kitchen, this chicken and rice casserole is the perfect solution.
It’s a dish that can be easily made ahead of time and reheated for a quick and delicious meal.
IN THE FRIDGE: Store leftovers from this chicken casserole in the fridge for up to 3 days.
IN THE FREEZER: If you’re doing this creamy chicken and rice dish as a freezer meal, you’ll put it together and then cover it tightly to freeze.
When it’s time to bake, just thaw in the fridge and then pop the baking dish in the oven, covered with foil, and follow the baking instructions above.
HOW TO FREEZE CHICKEN AND RICE CASSEROLE
If you are making this as a freezer meal, assemble the dish right up to the baking stage. Cover with foil and freeze. Thaw in the refrigerator overnight and pop in the oven to bake.
This casserole is perfect for a winter night or any time you’re craving old fashioned comfort food. Our easy chicken and rice casserole is full of creamy sauce and delicious ingredients.
Best of all, it’s super easy to make. So go ahead and give it a try – we promise you won’t be disappointed.
Why you’ll love this recipe for Chicken and Rice Casserole
- Easy clean up: All the ingredients are mixed in one bowl and then transferred to the casserole dish.
- The rice doesn’t need to be cooked ahead of time.
- Hearty and delicious.
- Add a side veggie and you are all set.
- This dish can be made as a freezer meal and frozen before baking.
Chicken and Rice Casserole Recipe FAQs
This easy casserole recipe is a fantastic make-ahead meal. You can prepare the dish and then freeze it. Thaw it in the fridge overnight and then bake it according to the recipe instructions.
In this creamy rice bake, it is best to use minute rice as it cooks faster and we can’t guarantee that any other type of rice will come out cooked and tender.
If you’d like to add either fresh or frozen veggies to this casserole, you certainly can!
For this casserole recipe, you will be using cooked chicken. You can either cook the chicken specifically for this recipe or use any leftover chicken from rotisserie chicken to baked chicken breasts from a previous meal.
The rice does not need to be cooked before adding it the casserole. It will cook while the casserole is in the oven.
While this recipe uses cooked chicken and uncooked rice, generally, it is safe to cook rice and raw chicken together and a great way to save on extra pots and pans.
More Recipes You’ll Love
Chicken Casserole with Rice
Ingredients
- 3 cups chicken, cooked and diced
- 1 package dry onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2¼ cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice, uncooked
- salt and pepper, to taste
- parsley, for garnish (optional)
Instructions
- In a large bowl, mix all ingredients together except the parsley which is optional for garnish.
- Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
- Cover with foil and bake for 45 minutes at 350°F.
- Remove the foil cover and bake for 10 minutes or until golden brown.
Video
Notes
Nutrition
Comments
Toni Thomason says
I love simple recipes and this one is both simple and delicious!
Linda says
does this recipe call for instant rice or long grain rice….it doesnt say
Layne Kangas says
I used long grain!
Jeanell says
Thanks for this yummy and simple recipe. I also love how your post tackles about cyber bullying. It’s great to be reminded on why #ItsCoolToBeKind!
Debbie says
When you add the rice is it cooked rice or uncooked?
Layne Kangas says
Uncooked! Enjoy 🙂
Audrey Flood says
Do you think that the time in the oven is enough to cook raw chicken? I usually only cook raw chicken breasts for 30min or so depending on the size, and I’m wondering if diced they would cook just fine with the casserole in the oven… I don’t have rottisserie chicken available to me, and cooking the chicken inadvance seems like an extra step to make this not such a quick meal….
Layne Kangas says
I might do it just a little longer if you’re using raw chicken. You could also prep ahead and make chicken for another meal and save some to use later in the week for this recipe. Enjoy!
Katie says
Audrey, did you have any luck with using raw chicken? I want to make this recipe, but I’m like you and would rather not have to add the extra step to cook the chicken. Thanks!
Joanne says
God bless you Sam! I can tell you are a great person!!
Cyndy says
My son is allergic to onions. Any suggestion on what to use instead of the instant onion soup?
Thanks
Layne Kangas says
You could add some parsley flakes, celery seed, and pepper instead!
Ashlei says
Can it be made without the sour cream?
Layne Kangas says
I’ve never tried that but I think you could increase the cream soup so it doesn’t turn out dry.
Hazel says
How would it be adding cheese to it my daughter loves to add cheese to most everything
Layne Kangas says
I think you could definitely put some on!
Carrie says
I made this recipe and even my picky son really liked it. I added two things to it though. I put in a bag of frozen broccoli and topped it with frenches onions. I’m not sure if I spelled that correctly. Anyway after it was done cooking I uncovered it and broiled it for a few minutes to get the top crispy. Great recipe and thank you for sharing it!
Sandy says
I’m gonna try this sunday. But u dont cook the rice first?
Layne Kangas says
Nope! Enjoy 🙂
Abby W. says
Thank you for such a delicious and easy recipe! I made it for my sister’s 20th birthday, who is homesick and also tired of the quarantine. This made her so much happier!
Ashley says
Do you cook the rice before you mix it with the other ingredients?
Layne Kangas says
No, I don’t!
Ellie says
Can you use minute maid rice?
Layne Kangas says
Yes, I think you could.
Jodie Huff says
I have made this same recipe for years with the exception of the sour cream. I plan on adding that when I make it this week-end. However, instead of pre cooking my chicken I just lay a couple chicken thigh and/or breasts in the rice mixture and bake for an hour and a half.
Tracy says
That is the first recipe my mother ever taught me to cook!
Jessica says
Hi, I don’t have onion soup mix, anything you recommend I substitute it with? Also, can I use plain yogurt instead of sour crean?
Layne Kangas says
I haven’t tried yogurt instead of sour cream, so I’m not sure how it would work in this recipe. I would also suggest Googling “onion soup mix substitute” and see if you have items you can use for that! 🙂 Enjoy!!
Craig says
I have used plain Greek yogurt instead of sour cream, and I also put in to cups of frozen broccoli. It’s my first time making something like this, I also used Orzo instead of rice…☺️
Dan Guffey says
Very good! Wife says put that in our recipe “box”. TY
Mary Matthews says
Made this for dinner tonight. It was easy to make and so delicious. I did not cook my chicken but cut it into 1/2 pieces and mixed it in with the other ingredients, and it turned out fine. I will definitely be making this again!
Shawn says
Have you tried this with cauliflower rice? I am wondering if I need to adjust the wet ingredients.
Layne Kangas says
I haven’t yet, let me know if you do!
angela says
Really good flavour but just wondering if the rice down bottom is supposed to be crispy? I sprayed the dish and cooked for exact time. Still very yummy though.
Denise says
Delish. Made exactly as instructed.
Craig says
Hey Layne,
I,m just letting know that I’m attempting to make your chicken and rice casserole.
But I have adjusted the recipe, instead of rice I’m replacing it with Orzo. The aroma in my kitchen is awesome. I hope it turns off for our supper.
Here’s hoping ☺️
Craig says
Hey ladies and gentlemen, for those who are, a little skidish about their chicken I had ground chicken in the fridge, do I used this instead. And I pray fried it till no pink ……
I also put two cups of frozen broccoli on bottom and poured mixture over and cooked it for the slotted time…..
And I changed the rice for Orzo!!!!!!😀
Bryce says
What size cream or mushroom and cream of chicken soup will I use? The normal can or the family size can?
Layne Kangas says
A normal size can – enjoy!
Jennipher says
I used cajun seasoning on the chicken and pan fried it first, then i used the left over seasoned oil from cooking the chicken to grease the bottom of the pan. It is sooooo good thank you!
Cris says
The rice is dry, not cooked rice…correct?
It sounds like a great recipe. Actually WW friendly also.
Layne Kangas says
Correct, you use dry rice!
Deborah says
Good. May add sliced celery to it when I make it next time to give it more crunch. And toasted slivered almonds?
Layne Kangas says
Yum, sounds good to me! Enjoy 🙂
Holly says
Should the rice be cooked before mixing with the other ingredients or is it 2 cups of uncooked rice?
Layne Kangas says
It’s uncooked rice. Enjoy! 🙂
Lauren says
What if you only have minute rice? Do you know how the recipe changes for that? Or must it be the long grain rice?
Layne Kangas says
I’ve only made it with long grain rice, you could probably use minute rice and just adjust the baking time down a little. Enjoy 🙂
Jfhannah says
Can you use brown rice?
Layne Kangas says
Yes! Enjoy!
Lisa says
Is that rice precooked? If it is all precooked, I am just wondering why it takes over an hour to cook? Sounds delicious.
Layne Kangas says
No, it’s not precooked. Enjoy!
Crissi says
Not sure if I missed it, but on the nutrition numbers, what is a serving?
Layne Kangas says
This makes eight servings, at just under 300 calories each. Enjoy!
Katie says
Hi! Do you cook the ride prior to mixing?
Layne Kangas says
No, you use dry rice. Enjoy!
Myranda says
Do you cook the rice before baking it? Thank you!
Layne Kangas says
No, you use dry rice. Enjoy!
Laci says
Did you cook the rice before mixing it with everything?
Layne Kangas says
No, you use dry rice! Enjoy 🙂
Jessica says
Cooked rice?
Layne Kangas says
No, uncooked 🙂 Enjoy!
Deanna says
Very similar to a tuna rice casserole my mother taught me years ago. Cooked chicken or canned tuna could work here. I add grated cheddar cheese and a little Worcestershire sauce or white wine to the mixture, and sometimes add Parmesan to the top on last minutes of baking. Delicious!
Megan says
Sound delicious! Anyone try it with almond milk instead of regular milk yet??
Judy says
I made this recipe but I added peas 8 oz. Can of mushrooms and the last 20 minutes topped with 1 sleeve of townhouse crackers mixed with 6 Tbsps. Of butter. Really good.
Sofie says
Can I omit the sour cream?
Layne Kangas says
Yes, but you would need to increase another liquid then so that it’s not too dry! 🙂
PT says
Do the leftovers freeze well?
Layne Kangas says
Yes, this is a great freezer meal!
Bobbi Davis says
Flavor was really good, but My rice did not cook through. I had to cook it an additional 30 min covered on 425. I never have good luck with long grain rice.
Betsy says
Hey Bobbi! I have found if you throw the rice In a skillet with some butter saute a bit it helps with the rice cooking better in casseroles.
Leonie says
Must I cook the rice seperatly?
Layne Kangas says
Nope, it all cooks together. Enjoy! 🙂
Amy says
Can I use brown rice?
Layne Kangas says
Yes! Enjoy 🙂
Murray says
So good! I made it for just two people and hope it will freeze well. I will add more chicken at husband’s request next time.
Kelsey says
What if all I have is instant rice? Still mix all together?
Layne Kangas says
Yes!
Jennifer Luckey says
I cooked for the proper time, my rice was a little crunchy, so disappointed, how can I fix this next time?
Layne Kangas says
You can add a little more liquid if it’s too dry.
Kendall says
Can I use 2 cans of mushroom soup instead of cream of chicken?We are not big fans of it.
Layne Kangas says
Sure!
Phyllis says
My rice was raw and crunchy. Should I cook the rice first?
Layne Kangas says
You can add more liquid in if you need – more milk or cream soup!
Lisa Massey says
You can also use Success Minute Rice
I’ve made this recipe for years and it is wonderful ! So many different varieties.
Christie says
If I want to freeze this casserole, do I freeze it uncooked or do I cook it first then freeze it?
Layne Kangas says
I put it together and freeze it after prepping, then thaw it in the fridge before baking. Enjoy!
Amy says
Simply wonderful.
Gabby says
So good and easy! I used chicken broth instead of water, added onions and green chilis, had short grain white rice so used that instead. Added shredded cheese on top last 10 min and turned out delicious!
Kayla says
You say can of mushroom soup but don’t specify what size. 22oz or 10oz
Layne Kangas says
The 10-ounce size! Enjoy!
Karen says
2 cups of uncooked rice or 1 cup of uncooked that turns into 2 cups of cooked!
Layne Kangas says
Two cups of uncooked rice. Enjoy!
Alison says
It was really good, especially the rice. I made it just as written.
Tracy says
I’m allergic to sour cream. Can I leave it out without messing up the taste of it or is there a substitution I can use instead
Layne Kangas says
I would add extra milk or cream soup instead to help it from drying out! Enjoy 🙂
Jessica says
For the nutrition you have listed, is that for 1 cup?
Layne Kangas says
I don’t know if it measures out to exactly one cup – it’s 8 servings!
Cassie says
If I need to double or triple the recipe how long should I cook it for
Layne Kangas says
Ohhh, that I am not sure on as I haven’t tried doubling in one pan. I normally double the recipe and then bake two pans side by side.
Jamie says
Could I freeze this or should I cook it first then freeze it ?
Layne Kangas says
If you’re doing this recipe as a freezer meal, you’ll put it together and then cover tightly to freeze. When it’s time to bake, just thaw in the fridge and then pop in the oven, covered with foil, and follow the baking instructions in the recipe to finish. Enjoy!
Amber says
I’m allergic to mushrooms, what could I substitute the cream of mushroom with?
Layne Kangas says
I would use cream of chicken or another favorite cream soup! Enjoy 🙂
Angela Fricker says
Cream of asparagus goes well with chicken.
Kandy says
Do you cook the rice before adding it to the ingredients ????
Layne Kangas says
No! Enjoy 🙂
Laura says
My 17 yr old son loves this so much he asked me to make it for his birthday. My entire family loves this including my extended family.
Krikkit says
Can I make this with pre-cooked rice?
Layne Kangas says
Yes, you’ll probably want to cook less time or the rice would turn crunchy.
Shaunnah says
If I use chicken breast, do I need to cook them before putting in with the rice?
Layne Kangas says
Yes, you’d need to have it cooked first. Enjoy!
Jordyn says
Is it ok to use regular white rice if I don’t have minute rice?
Layne Kangas says
It might effect cooking time!
Pam says
If I half the recipe, will the cooking time be shorter?
Layne Kangas says
I have never halved this recipe cause it goes so quick for us! 🙂 But I think you wouldn’t need to leave it in quite as long. This is a great one to freeze, so you might want to make the whole thing and just freeze half. Enjoy! 🙂
Nancy Bell says
I thinking about using regular white rice, should it be at least partially cooked before putting it in the mix?
Layne Kangas says
Yes, I would just so it’s not crunchy!
Gloria says
This is such an easy, delicious meal – my mom made this a lot while I was growing up.
Luna Regina says
This is a lovely dish. I love adding carrots and thyme to mine. Delicious!
Lydia says
I’ve made this three times but just can’t seem to get softened rice. Any suggestions? The flavor is fantastic though!
Layne Kangas says
Oh no! I would try adding a little extra liquid. Are you using the minute rice?
Dymisha says
Can you cook the minute rice on top of the stove prior to mixing a ingredients together and baking?
Layne Kangas says
That isn’t how the recipe is created so I wouldn’t do it that way as I think it would alter the texture.
sue says
Wonder if this can be done in a instant pot or even slow cooker ?
Laurie says
I have an Instant Pot too and was also wondering the same thing. But as I look at the recipe it dies gave dairy in it
Tracy says
Very fast and easy to make. The store was out of Rotisserie chicken so I got cooked chicken strips and it turned out really well. I will try rotisserie next time. This makes a lot of food and is inexpensive and yummy!!!!
Deb says
Dang it! Was just going to make it and I don’t have any instant rice! If I cook the rice first, could I just mix with everything else, but not bake as long??
Layne Kangas says
I haven’t tried it that way so I am not positive how the consistency would be? Let me know how it does if you try it!
Debra says
Well, I had no choice, lol. I thought since I was using already cooked rice, that I should not cook as long. I took it out after 25 minutes but that wasn’t enough. It was still not quite done. So I put in for another 15 to 20 minutes.
Oh, and I also discovered I didn’t have any onion soup mix, so I used a package of onion dip mix instead, lol.
Perfect! And hubby…who doesn’t even like chicken…LOVED it! He gave it a 5 out of 5!
Layne Kangas says
Wooo hoooo!
Joan says
If adding ftozen broccoli should I cook it first?
Layne Kangas says
I would thaw it out first! Enjoy 🙂
Jamie says
So eager to try this! I have a small family though. Curious if I can half the recipe using half of all ingredients and just one of the cream soups??
Layne Kangas says
You can halve the recipe or make it all and freeze half to warm up later. Enjoy 🙂
Amber says
Has anyone added cheese?
GTGranny says
I used this recipe in individual ramekins and jumbo muffin cups, which I filled and froze, then stored in a large freezer bag. Voila! Comfort meals for one or two for lunch, or add your favorite sides for supper. They make a great gift for those in isolation, ill, recovering, old or alone.
Tamara Massey says
I’m new to freezing food. I have an elderly mother that I am her only caregiver and it would be so easy to have frozen meals prepped for her. So you mix everything then put in muffin pan or ramekins and freeze then take them out of the cups and put in bags to freeze? Then do you thaw out before you bake it or just put in oven frozen? I need all the help I can get lol
chris says
want to know if I can add cheese to it..? how much..??
Layne Kangas says
You could definitely add a cup (or more) of cheese to this! Enjoy!
katie says
Absolutely Delicious!! Halved the recipe as we are 2, using cream of chicken soup and adding cooked long grain rice. Thank you
CarlaF says
This was so delicious. My husband and I both had two helpings. I’ve had a recipe for chicken and rice that I’ve used for years, but this one is goi g to replace it. I have passed it on to my daughter and daughter in law. Thanks for sharing.
Amanda says
I added frozen broccoli to this and added a few seasonings to the chicken, but it turned out so good! Definitely will be making this again!
Cathy H. Greenlaw says
I substituted chicken broth for the liquid and used greek yogurt in place of the sour cream and uses basmati rice and it turned out delicious! Thank you!
Caleb says
Do you have a time adjustment for using brown rice?
Layne Kangas says
If the brown rice box indicates it takes longer to prepare than white minute rice, you might need to. I haven’t made it with brown rice so I can’t tell you specifically how to make any adjustments. Enjoy!
Gloria says
Easy and delicious!!!!!
Ann says
Very good chicken & rice casserole and it makes a BIG batch! For those wondering about being able to not cook the chicken before hand, you absolutely can cut up the chicken breasts & put them in raw with the casserole. You will need to cook it for a bit longer. I baked it covered for 50 minutes, then uncovered it & cooked it for an additional 10 minutes with the last few minutes using the broiling function.
AtlantaMedic says
The best chicken and rice I have ever found. Absolutely delicious. Is there a way to do this in an Instant Pot?
Callie says
This was great! Easy to put together and kid approved! Next time I’d sneak in broccoli and/or mushrooms for some veggies. I added some panko and colby jack those last 10 minutes to get a nice, brown, crusty/cheesy topping! Made a LOT (for our family of 5!), so I’d even say split it and freeze a 1/2 or share with a neighbor! Enjoy!
Carolynn says
Delicious – was definitely a hit with my family!
Crystal says
This recipe is a staple in my home! I use two cans of cream of mushroom instead of the cream of chicken. I also slice kielbasa sausage into it. Yummy!
Shelly Kimmel says
What about raw rice? Just increase the liquid? Which liquid? Broth? Milk?
Layne Kangas says
Hi, Shelly – we haven’t tested that, so I’m not sure how much liquid would need to be added and if the baking time would significantly change. I also don’t know if it would impact the final dish.
Stephanie Simmons says
The BEST chicken & rice we’ve ever had!
I did the recipe for x2, it filled a 9×13 pan…me and my 3 children almost ate the entire thing. For me, finding something we all like to eat, that is a WIN!
I asked them what they wanted to eat for dinner this weekend, answer: your chicken & rice mom 😁
Erin says
Looking forward to digging into this recipe. How does the finished product freeze?
Miranda says
It freezes so well! I’ve frozen it a couple times, and after letting it thaw for about 24 hours, it cooks up just the same!
Lucie Jones says
Tried it last night and my husband loved. So did I.
Can this be frozen after it has been cooked. It is only my husband and I and there is a lot of leftover. But we both love it.
Layne Kangas says
Hi, Lucie – glad you enjoyed it. You can freeze leftovers and reheat later easily. Enjoy!
Jennifer says
I find myself using your recipes all the time! Today I didn’t have onion soup mix so I googled how to make my own with crushed beef bouillon cubes, dried onions and some other spices! Also didn’t have sour cream but I did have some French onion dip so I just used that! The taste is so amazing! I used left over thanksgiving turkey also!! Great dinner!! Thank you so much!
Alison Queeney says
Absolutely loved this recipe, I added cream of celery soup and topped it with shredded cheese
Margaret says
I was looking for a recipe that wasn’t as time consuming as many of my recipes, something “simple but really good too”. This recipe didn’t disappoint and we will have it again. I just love simple from time to time (who dosen’t) and I don’t do enough of it. I did cover/uncover as directed and after baking found it just a little bit dry, not as creamy as I expected but my oven has a life of its’ own. I simply added a very small dollop of sour cream to other half that I had put in freezer before baking. (Be careful not to add too much or you will have “chicken-rice soup”) Thank you so much for this recipe:)
Yanet says
Can I use uncooked chicken and freeze it all in a bag?
Layne Kangas says
Hello! I would recommend using cooked chicken and raw chicken would change the cook time significantly and likely dry out the dish. Enjoy!
Sandy says
Great casserole and my husband and grandchildren liked it also. It was easy and simple to prepare!
Robin says
I added a little dried beef, green onion and some mozzarella chz (cleaning out the fridge). Turned out great. Will definitely make again
Traci says
Made this second time for dinner and used 1 can cream chicken soup and 1 can Fiesta Nacho Cheese soup to make it more if a fiesta rice casserole with a bit of mexi twist! Cornbread with jalapeños in it. Can top with crushed Fritos at end! Side salad and yum!! Thanks for recipe it’s marked as a fav to come back to!
Brenda O'Regan says
I made this few days ago and the family thought it was just delicious! I was very pleased with outcome, delicious!!!