Prep Time: 10 min.
Cook Time: 7 hr.
|2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)|
|1 1/2 cups water|
|4 large carrots, thickly sliced (about 3 cups)|
|1 pkg. (6 ounces) uncooked seasoned long-grain and wild rice mix|
|8 skinless, boneless chicken breasts halves (about 2 pounds)|
Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through and the rice is tender.
*Or on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.