Crock pot chicken and rice

Yield: 1 Servings

Measure Ingredient
1 can Cream of Celerey soup
1 can Cream of Mushroom soup
1 small Can mushrooms
½ Onion chopped
1 can Sliced water chestnuts
4 Chicken breasts (up to 6)

Combine all ingredients except chicken in a bowl, mix well. Pour in ⅓ of the mixture into crock pot. Place chicken on top. Pour remaining mixture over all. Cook on high for 3 hours (or you can cook it on low all day) or until chicken is tender.

You can also chop the chicken up into bite size pieces before placing in the crock pot. I like doing this because it's easier when to cut raw chicken than cooked chicken.

The rice I make in a steamer.

Posted to EAT-L Digest by Tami <tamig@...> on Sep 20, 1997

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