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| CROCK-POT CHICKEN AND RICE CASSEROLE | |
 4 chicken breasts, cut in quarters 1 (10 oz.) can cream of celery soup 1 (10 oz.) can cream of chicken soup 1 (10 oz.) can cream of mushroom soup 2 stalks celery, diced 1 bay leaf 1 large onion, chopped 1/2 tsp. Bell's Poultry seasoning 3 cloves garlic, minced 1 cup Minute Rice Mix the cans of soup with the rice at the bottom of the Crock-pot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup). Add the diced celery, onion, and garlic and stir. Submerge the chicken breasts (cut in quarters for easy serving or left whole) in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours. Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles. Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm. Don't use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or "normal" setting. If your Crock-Pot is causing liquids to boil, lower the setting or meat will become dry and tough. Check your manual for best results! Submitted by: CM | |
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recipe reviews #188208
Carole Dodero (United States) says:
Great recipes, big print and easy! Most recipes have ingredients I have on hand which I love.
#184112
DixiePatty14174 (New York) says:
Thanks. I made this in crockpot tonight. Read the reviews and saw to add more rice so I did. I also used good Campbell's soup
The rice was mush no flavor. The only thing we could taste was the garlic because I used dried garlic that I soaked in simmering water and drained before adding it to crockpot. Unfortunately I had to throw out everything except the chicken. My hubby and I decided there wasn't anything I could do to save the rice. Any ideas on what I did wrong. Thanks Dixie Patty
The rice was mush no flavor. The only thing we could taste was the garlic because I used dried garlic that I soaked in simmering water and drained before adding it to crockpot. Unfortunately I had to throw out everything except the chicken. My hubby and I decided there wasn't anything I could do to save the rice. Any ideas on what I did wrong. Thanks Dixie Patty
#163209
Juanita Hamilton (Oklahoma) says:
This had a wonderful flavor but I was disappointed because the rice cooked into a mush.
#180143
JoJo (Kentucky) replies:
This recipe is best made in the oven rather than crockpot. Rice doesn't turn out mushy because of too long cooking. Also, add some water and butter to the soup, leave out the poultry seasoning too.
#157399
Vicki G (United States) says:
I thought this recipe was delicious. But the rice was very mushy. I used 2 cans of Cream of Mushroom and 1 can of Cream of Celery. I also added 4 dashes of Liquid Smoke, 1 tsp of Celery seed, dill weed, Red pepper flakes and some Tony's Creole Seasoning. I will make this again but I will use Long grain rice with it.
#151521
TUPRBABE (North Carolina) says:
I added about 7 or 8 sliced baby carrots and salt/pepper to taste. ONLY COOK IT FOR 4-5 HOURS ON LOW, THOUGH! Right now it's been 5 hours and the rice is on the edge of being mushy. Otherwise, the taste is fantastic! Definitely will recommend. :)
#124262
Stephanie Turner (United States) says:
Fabulous recipe... If you are using Minute Rice increase to 1 1/2 cups, or the recipe will have too much sauce. I used the instant brown rice and substituted 1/2 tsp. garlic powder for the garlic cloves. I omitted the celery (I didn't have any on hand), but sprinkled about 1/4 cup of slivered almonds on top. I agree with a previous comment that you can use any combinations of the 3 soups and it will work. We will be making this one again!
#181760
Momk (California) replies:
I add carrots celery and sliced mushrooms. Used wild rice mix instead of Minute Rice. Also tacos seasoning (I Have on hand). Has great flavor!
#119210
Keith (Missouri) says:
Set out to market at 1:45 - back at 2:20. Made this without rice to put over noodles. I did add a bit of water as I felt the cream soups might make it too thick and given that dinner needed to be on the table at 5:45pm I wanted to ensure thorough cooking and moist chicken. Worked out perfectly in a Hamilton Beach crock pot. In the future I might add a curry seasoning. Nice recipe!
#112055
Katie (Kentucky) says:
I followed the recipe exactly and it turned out pretty good. I used McCormick Poultry Seasoning and it's a bit heavy on the sage, so it tastes a lot like stuffing, which isn't bad, just a little weird. I'll leave the seasoning out next time or replace it with another herb blend. Overall pretty good meal.
#92893
Susan (Illinois) says:
I tried this but used a variation, using 3 cans of cream of chicken with a half a cup of sour cream. I omitted the rice and bay leaf and added a bit of red pepper flakes and a small amount of minced garlic. The pepper flakes gave it the slightest bit of heat but lots of flavor. And I served it over homemade biscuits. My kids loved it and my husband, who is not a big fan of chicken, asked me to make it again.
#69344
Boni (Wyoming) says:
Top with Frenchs onions!
#65570
CookingKumquat (Massachusetts) says:
Easy to make. I used brown rice instead of minute (what I had in house), and used 2 cans chicken, one can celery.
Verdict was a little too heavy. Will try once more, with the egg noodle alternative.
Verdict was a little too heavy. Will try once more, with the egg noodle alternative.
#60875
Judy (Arizona) says:
I really wanted to like this but it simply didn't make the grade for us. The chicken was just okay (nothing out of the ordinary) and the rice was truly marginal...very bland and, I'm sure, loaded with sodium because it was made with commercial canned soup. Easy? Yes. Memorable? Nope, not even close.
#28804
Leslie (Virginia) says:
Easy and great; nice and creamy with moist chicken. I used both breasts and thighs as well as substituted regular rice for minute rice.
#19084
Jon & Kay says:
The time is 3:10 PM and we are pretty much following this recipe to the "T". We made a slight change by using long grain natural brown rice rather then the minute rice. We also added some button mushrooms. We are keeping the slow cooker on high for the entire duration.
We served up this dish around 7:00 and found this done to perfection. Great meal and worth the slow cook wait. Next time I would maybe consider topping it off with some roasted almonds on top of it all for even more flavor. Great meal for all.
Jon
We served up this dish around 7:00 and found this done to perfection. Great meal and worth the slow cook wait. Next time I would maybe consider topping it off with some roasted almonds on top of it all for even more flavor. Great meal for all.
Jon
#58781
Mike (Texas) replies:
Took Jon & Kay's advice, great meal!
#59300
Steve (Arizona) replies:
I love the almond touch! Thanks Jon and Kay!
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