Chicken-and-Wild Rice Hot Dish

[martina_d]

We had this for dinner tonight, and it was a hit.  I liked that it had a lot of different components to it than just chicken, soup and rice.  Plus, you know how I feel about a crock-pot recipe!  (This is from the Southern Living Slow-Cooker Cookbook)

Chicken-and-Wild Rice Hot Dish

4 skinned and boned chicken breasts (about 2 lbs.)

1 cup chopped onion

1 cup chopped celery

5 garlic cloves, pressed

2 (6-ounce) packages uncooked long-grain and wild rice mix (Uncle Ben’s used in test recipe)

2 (14 oz.) cans chicken broth with roasted garlic

2 (10 ¾ oz.) cans cream of mushroom soup

1 (8 oz.) package sliced fresh mushrooms (I used 8 oz. canned mushrooms)

1 (8 oz.) can sliced water chestnuts, drained

1 cup chopped walnuts, toasted

2 Tbsp. butter

1.           Brown chicken in a lightly greased large non-stick skillet over medium-high heat. Remove from pan and cut into ½ inch pieces. Add onion, celery and garlic to pan; sauté 3-4 minutes or until tender.

2.           Combine rice mix, and remaining 6 ingredients in a 5-quart slow cooker. Stir in chicken and vegetables.

3.           Cover and cook on LOW 4 hours, or until rice is tender and liquid is absorbed. Makes 6 servings.

(X-posted to what_a_crock )