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Thread: Chicken and Rice Casserole
09-13-2009, 07:37 PM #1
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Chicken and Rice Casserole
Makes: 4 servings
1 lb boneless skinless chicken thighs, each cut into 4 pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
1/2 cup water
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
1 1/2 cups uncooked instant white rice
1. In 3- to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
2. Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
3. About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.
The Following User Says Thank You to rtebalt For This Useful Post:
09-14-2009, 12:39 AM #2
Re: Chicken and Rice Casserole
Sounds pretty easy! Something that my sons could throw together!! Love that kind of recipe.Melissa A.
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