Ingredients
- 2 can (10 3/4 ounces each) <a href="http://www.campbellskitchen.com/" target="blank">Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)</a>
- 11/2 cup water
- 4 large carrot, thickly sliced (about 3 cups)
- 1 package (6 ounces) uncooked seasoned long-grain and wild rice mix
- 8 skinless, boneless chicken breast half (about 2 pounds)
Directions
Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through and the rice is tender.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.
