Saturday, May 25, 2013
Slow-Cooked Creamy Chicken and Rice
This recipe takes a classic like chicken and rice and reinvents it by using the crockpot and adding some zesty yet surprising ingredients. Your palate is sure to be pleased.
At a glance
6 tbsp. butter
1 (1 oz.) pkg, dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated Parmesan cheese
6 skinless, boneless chicken breasts
1 1/2 cups milk
2 (10.75 oz.) cans condensed cream of mushroom soup
Salt and ground black pepper to taste
Mix together onion soup mix, milk, soup, and rice in a medium bowl. Lay chicken breasts in the bottom of a lightly greased crock-pot. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.