Post by Jay on Jan 27, 2004 10:15:15 GMT -6
EASY CHICKEN AND RICE CASSEROLE
Serves 5
1 lb boneless skinless chicken thigh, each cut into 4 pieces
1 (10 3/4-oz) can condensed cream of chicken soup
1 (4.5 oz) jar sliced mushrooms, undrained
1/2 cup water
1 1/2 cups frozen sweet peas, thawed
1 1/2 cups uncooked instant white rice
Place chicken in 3 to 4-quart slow cooker. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
Cover; cook on low setting for 4 1/2 to 5 1/2 hours.
About 15 minutes before serving, stir thawed peas and rice into chicken mixture. Cover; cook an additonal 10 to 15 mintues or until rice is tendder. If desired, add salt and pepper to taste.
Jay
Serves 5
1 lb boneless skinless chicken thigh, each cut into 4 pieces
1 (10 3/4-oz) can condensed cream of chicken soup
1 (4.5 oz) jar sliced mushrooms, undrained
1/2 cup water
1 1/2 cups frozen sweet peas, thawed
1 1/2 cups uncooked instant white rice
Place chicken in 3 to 4-quart slow cooker. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
Cover; cook on low setting for 4 1/2 to 5 1/2 hours.
About 15 minutes before serving, stir thawed peas and rice into chicken mixture. Cover; cook an additonal 10 to 15 mintues or until rice is tendder. If desired, add salt and pepper to taste.
Jay