Chicken and Rice Crock Pot Casserole
Ingredients
- 1 pound boneless skinless chicken breasts, frozen
- 1 (10-3/4 ounce) can condensed cream of chicken soup, reduced sodium
- 2/3 cup fresh mushrooms
- 3/4 cup water
- 1-1/2 cups frozen peas, thawed
- 1-1/2 cups uncooked instant brown rice
Directions
Spray 3-4 quart crockpot with non-stick spray. Place chicken on bottom of crock-pot. Mix water, mushrooms, and soup and pour over chicken. Cover; cook on low for about 6 hours. About 15 minutes before serving, stir in peas and rice. Cover; cook an additional 15-20 minutes or until rice is tender.
Yield: 6 servings
| Calories | Fat | Sat. Fat | Trans Fat | Sodium | Carb. | Fiber | Protein | |
|---|---|---|---|---|---|---|---|---|
| Chicken and Rice Crock Pot Casserole | 259 | 5 g. | 1 g. | 0 g. | 434 mg. | 29 g. | 2.5 g. | 20 g. |