Recipe 2/100
Two days in a row! This is 2/100! Once again, I'll give you the recipe that I started with and then add my comments (and picture) at the bottom.
Chicken and Rice Casserole - in the crock pot!!!
Originally found at what_a_crock at this post
Ingredients:
3 uncooked chicken breasts
2 chicken bouillon cubes
2 cans of cream of chicken or cream of mushroom soup
1 pouch of dry onion soup mix
2-3 cups uncooked rice (you can use instant)
2-3 empty soup cans of water
Assorted spices
Cut the chicken into bite size pieces or strips to your liking. Put the cut chicken into the bottom of your crock pot. Place a bouillon cube on top of the chicken, I sometimes tear it apart to spread it out a bit. Pour the rice on top of the chicken, you'll want to make sure you have a good 2 inches or so of space left at the top of your crock pot. Add the other bouillon cube, along with any other spices you'd like, and the dry onion soup mix. Stir gently into the dry rice. Add the cream of chicken or mushroom soup on top of the rice and then mix the water into the soup. Be careful not to disturb the chicken laying on the bottom of your crock pot, otherwise cooking time will be longer.
We cook on high for 4-5 hours or until the rice is soft.
***
Here is the picture of my effort:
WHAT I LEARNED:
I <3 Chicken and Rice so much and this was EXCELLENT! I will DEFINITELY do this recipe again! I turned it down to Low after only 2 hours and we easily could have eaten it at this point but it cooked for another hour or so on Low before we ate it. I used thighs (without skin) and they were falling off the bone by the time we ate. The rice was a tad mushy but that's because I added a little more water when I turned it down. I didn't try the onion soup mix (we didn't have any and I've never used it before) but I think I might give it a try sometime.
Also, this recipe can easily be tailored to feeding less. Just have your rice to liquid ratio be about even and you're good.
This entry was cross posted at dreamwidth - where the cool kids hang out.