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Ingredients:
- 4 to 6 boneless chicken breast halves, without skin
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1/2 cup water
- 3/4 cup converted rice, uncooked
- 1 1/2 cups chicken broth
- 1 to 2 cups frozen green beans, thawed
Preparation:
Put chicken breasts in the Crock Pot. Add cream of mushroom soup and 1/2 cup water. Add 3/4 cup of
rice and the chicken broth. Add green beans. Cover and cook on LOW for 6 hours, or until chicken is cooked and rice is tender. Serves 4 to 6.
5 out of 5
September 04, 2009By sometime.cook
"I changed a few things on this recipe after first reading the other comments. First cut up frozen chicken cutlets in half to fit in pot better. Used enriched parboiled long grain rice. Increased the chicken broth to 2 cups. Added 1 1/2 cups frozen peas (instead of green beans). Added 2 packets of sazon goya brand tomato flavored spice packets (on top of peas). Layered everything as per recipe...do not stir ingredients. Then cooked on HI for 5 hours and let it stand with no heat in pot for a few hours (until time for dinner). Mixture thickened while standing, was not gummy but creamy. When time for dinner, I mixed it in pot, put in new casserole dish and reheated for 2 minutes in microwave oven. Served with a fresh salad and side of fresh steamed veggies. GREAT TASTING MEAL!"
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