Creamy Chicken & Wild Rice

Nothing says fall better than wild rice. Stir this recipe together in
the morning and you'll be enjoying flavorful slow cooked chicken and
wild rice before nightfall.

Creamy Chicken & Wild Rice
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 7 hr.

2 cans (10 3/4 ounces each ) Campbell's(R) Condensed Cream of Chicken
Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)
1 pkg. (6 ounces) uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breasts halves (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.
*Or 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 degreesF. for 1 hour or until
the chicken is cooked through and the rice is tender. Serves 8.

Kitchen Clip:
Keep your freezer stocked with frozen vegetables like broccoli florets.
They can round out a meal just by stirring them into rice or steaming to
serve alongside the main dish.
Received on Tue Oct 6 17:22:01 2009