Cook Time: 6 hours
Ingredients:
- 1 1/2 to 2 pounds boneless chicken breasts or tenders
- 1 1/2 cups converted rice
- 1 cup chicken broth or bouillon
- 1 bag frozen artichokes or asparagus, or combination (8 to 12 ounces)
- 1 can cream of chicken & mushroom soup or cream of chicken
Preparation:
Rinse chicken and pat dry; cut into bite-size pieces.Spray crockery with non-stick cooking spray. Place rice in crockery; add broth. Place chicken on rice; top with vegetables then spoon soup over the top. Cover and cook for 6 to 7 hours; check rice and stir about an hour before done (rice will be mushy if overcooked). Serves 6 to 8.
Related Chicken Recipes
Chicken and Rice with Saffron
Chicken and Rice Bake with Cheese
Chicken Rice Casserole I
Chicken Rice Casserole II
Chicken Rice Casserole III
Chicken Rice Casserole IV
Chicken Rice Casserole
Launa's Chicken and Rice Recipe
Chicken and Yellow Rice
Slow Cooker Chicken and Wild Rice
Paige's Chicken and Rice
Chicken and Rice with Zucchini
Baked Chicken and Rice
One Dish Chicken and Rice Bake
Colleen's Chicken and Rice Bake
Chicken Paprika
Chicken Paprika II
Chicken with Sour Cream Casserole
Baked Chicken with Pasta
Baked Chicken with Sherry
Microwave Chicken and Rice
Chicken and Rice Recipes
Skillet Chicken Index
Chicken Casserole Index
Top Chicken Casseroles
Baked Chicken Recipes
Oven Fried Chicken Recipes
Chicken Recipe Index
Chicken Breast Recipes
Crockpot Chicken Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
