Chicken Rice Recipe with Asparagus

Chicken and rice casserole recipe with asparagus or artichokes.

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.

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