When you aren’t sure about how your afternoon is going to go, you can make this delicious dish in the slow cooker too. The best idea is to cook everything ahead of time and then toss it together to join the flavors. Just a heads up, rice isn’t necessarily the easiest thing to cook in a crock pot so if you haven’t done it before, be very careful not to overdo it. You don’t want overcooked rice! Check out what they are saying about this recipe over at Group Recipes:
“Easy & Yummy!!!!”
You can’t go wrong when a recipe is described with these two words. You won’t be disappointed when this comes out of the oven.
Ingredients
1 10 oz. package of saffron yellow rice
1 10 oz. can of canned premium chicken in water
1 can Campbell’s cream of chicken or cream of mushroom soup
1 cup brocolli flowerettes
1/2 cup celery (chopped thin)
1/2 cup milk
paprika
*optional: onions
*optional: French’s fried onions
*optional: Kraft shredded cheese for top
Instructions
cook rice as directed but simmer for 15 minutes. (When combined with the other ingredients and cooked in the oven, the rice will cook more.)
Drain water from canned chicken.
Combine soup and chicken in bowl.
Add cooked rice to soup and chicken.
Stir in 1/2 cup of milk, more or less, depending on consistency desired.
Cook uncovered in a casserole dish at 350 degrees for about 20 minutes.
Serve with vegetables for a complete and quick meal.
*If using onions & celery simmer them in butter for about ten minutes then add to bottom of casserole dish.
**If you like, you can top it with cheese or fried onions and broil for about 5 minutes.* * (we do)
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Quick Tip: Switch out the chicken for diced ham…yum!
Thanks again to Group Recipes for this comforting recipe.