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Ingredients
| soup - cream of chicken: 10.75 oz (2 cans 10 3/4 ounces each) |
| water: 1 1/2 cups |
| carrots: 4 (thickly sliced) |
| long grain rice: 6 oz (with wild rice mix (uncooked)) |
| chicken breasts: 8 breasts (skinless, boneless) |
Creamy Chicken and Wild Rice
Credit: www.recipe.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
1. Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. 2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through and the rice is tender. 3. *Or on HIGH for 4 to 5 hours. 4. Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375 degrees F. for 1 hour or until the chicken is cooked through and the rice is tender.