Creamy Chicken and Wild Rice
from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 7 hr.
Ingredients:
| 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) |
Directions:
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.
Serves 8.
As you can see this recipe gives you an option between using the oven or a slow cooker! I’m def going to add this to my meal list next week! Sounds good and like all of the recipes from Campbell’s Kitchen super easy to do!
I’m making the Chicken Tarragon recipe I posted last week for dinner tomorrow night so I’ll let everyone know how it goes!
Facebook Comments
Thanks for sharing your recipe, it seems very delightful. I'll definitely try this at home.
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