Filled With Chicken, Vegetables and Creamy Rice
Lets Put It Together, It's So Simple
Crock Pot Chicken Veggie and Rice Casserole
Miz Helen's Kitchen
3 skinless boneless chicken breast, cut in bite size
3/4 cups long grain rice
1 1/2 cups water
1(10-3/4 ounce) cream of chicken soup
2 cups frozen chunky mixed vegetables
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry season
1 cup Cheddar and Monterrey Jack cheese, shredded
Mix the rice, salt, pepper, soup, and water together.
Add the frozen vegetables, making sure that all the vegetables are separated and covered.
Pour the rice mixture into a preheated crock pot or slow cooker.
Cover the cut chicken with the poultry season and very carefully place it on top of the rice and vegetable mixture.
Cook on high for 4 hours.
Remove the lid and cover the chicken with the cheese. Return the lid and cook for 10 more minutes.
This Casserole Is Delicious!
Its nice to come home from a busy day and have this delicious casserole waiting for you. Thanks so much for stopping by to spend some time in the kitchen with us today, its always fun cooking with you! Hope you have a great week and come back to see us real soon!
Peace and Joy
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