If Thanksgiving dinner collided with chicken pot pie (in the best possible way) it might taste like this Crockpot Chicken and Rice Casserole. A friend called this “carb-heavy soul food”! It’s wonderful for when when you’re curled up on the couch on a wintery day.
Ingredients
- ▢ — 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
Instructions
- ▢ — Mix the cans of soup with the rice at the bottom of the crock pot.
- ▢ — You can 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.
