Friday, April 6, 2012

Crock Pot Chicken and Rice (or Noddles)

I love trying new recipes.  I have made this several times with good results. It is the easiest and best chicken and rice recipe I've ever made. Here goes.

Gather the ingredients:

2-4 boneless, skinless chicken breasts
1 package (8 oz) cream cheese (softened)
1 can cream of chicken soup
1 small can mushrooms
1 package Italian dressing seasoning (small packet sold in the salad dressing isle)

1 cup rice of your choice (cook as directed on package). Prepare the rice when your chicken is ready to serve.

Stir the softened cream cheese, cream of chicken soup and Italian dressing seasoning together in the crock pot. Mixing is made easier by adding these ingredients to the crock pot and turning on low for a little while.

Place the chicken breasts in the crock pot and cover with the cream cheese/soup mixture.

Cook on the Low Setting for 4-6 hours, depending on the temperature of your crock pot and the size of the chicken breasts.

I like to cut the chicken into bite sized pieces before serving over a bed of basmati rice. It is also good served over egg noodles.

Note: You may use frozen chicken breasts without thawing. Cook on High Setting for 4-6 hours.

♥Peace, Myra

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