CROCK POT COUNTRY CHICKEN & RICE CASSEROLE

 

INGREDIENTS

• 1 pounds chicken breasts

• 1 cups long-grain white rice

• 1 can cream of chicken soup

• 1 can cream of celery soup

• 1.5 cups chicken broth

• 0.5 stick butter

• 0.5 teaspoons garlic powder

• 0.5 teaspoons onion powder

• 1 pinch salt & pepper (to taste)

• 1 cups shredded cheddar cheese

STEPS

1. Mix the base: In the crock pot, stir together 1 can cream of chicken soup, 1 can cream of celery soup, 1.5 cups chicken broth, 0.5 teaspoons garlic powder, and 0.5 teaspoons onion powder. Season with 1 pinch salt & pepper (to taste).

2. Add rice: Stir in 1 cups long-grain white rice until evenly combined with the soup mixture.

3. Add chicken & butter: Place 1 pounds chicken breasts on top of the rice mixture. Slice 0.5 stick butter and lay the pats over the chicken.

4. Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the rice is tender.

5. Shred the chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crock pot and stir everything together.

6. Add cheese & serve: Top with 1 cups shredded cheddar cheese, replace the lid, and let sit for 5 minutes until the cheese melts. Serve warm straight from the crock pot.

NOTES

For extra creaminess, stir in a splash of cream or sour cream before serving. Brown or wild rice can be used but may need additional broth and cook time. Leftovers reheat well with a little added broth to loosen the rice.