First of all, this can be made in the slow cooker or in the oven, both are delicious! Today I whipped this up using the leftover chicken I had in the fridge and cooked it in the slow cooker. I am not usually this on the ball, quite often I will be found making supper at the last minute. However, today I seized the opportunity at naptime to make a Crock-Pot casserole.
If you don’t have a casserole Crock-Pot, I seriously suggest putting it on your Christmas wish list or Birthday, whatever happens to be popping up first. It is so handy for casseroles. I have my other slow cooker, a deep dish one, that I use for my roasts, and then this one for casseroles and side dishes. I love how when I’m already using the oven for baking, I can cook a whole meal using my slow cookers.
I already mentioned using the leftover chicken, but if you don’t have any fresh chicken breasts are fine. Just a little mention about the vegetables, any kind you want is great. I used a fresh broccoli but frozen veggies are good, chopped carrots, mushrooms etc. This recipe is very forgiving, you can put whatever meat and vegetables you want and it will work. Best part of this…only takes ten minutes to prep and your good until supper time!
- 2 Cups Long Grain Rice
- 2 Cups Water
- 2 Cans Mushroom Soup
- 1 Tsp Onion Powder
- Salt and Pepper to taste
- Chopped Broccoli (or approx. 2 Cups Frozen Veggie)
- 3 Cups Chopped Chicken (or 4 Chicken breasts)
- 1 Cup Grated Cheese
- Put the rice, water, seasonings, and soup in the pan, mix together
- Sprinkle vegetable(s) on top
- Sprinkle chicken on top the vegetables
- Layer the cheese on top
- Cook on high for 4-6 hours if using fresh chicken breasts, if using leftover meat, cook on low for 4 hours