Crockpot Chicken and Rice Casserole

  • 4 chicken breasts
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 2 stalks celery, diced
  • 1 large onion, chopped
  • 1/2 teaspoon poultry seasoning
  • 3 cloves garlic, minced
  • 1 cup Minute Rice

Directions:

Mix the cans of soup with the rice at the bottom of the crock pot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and 1 can celery soup.)

Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy’s Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook.

One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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