Herbed Chicken and Wild Rice
1 pkg (6 oz) long grain and wild rice mix
6 boneless, skinless chicken breast halves
1 tablespoon oil
1 teaspoon butter
1 can cream of chicken soup
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
Place
rice in 5 quart slow cooker; set aside seasoning packet. In large
skillet, brown chicken in oil and butter. Add to slow cooker.
In
small bowl, combine the soup, water, bacon, spices and the contents of
the seasoning packet. Pour over top of chicken and rice.
Cover and cook on low for 5 to 6 hours or until chicken juices run clear.
YUM!! Looks like another winner.
ReplyDeleteI love crock pot recipes on these hot summer days. This sounds delicious and with the addition of herbs, I bet it smells wonderful cooking. Have a nice day.
ReplyDeleteAnother keeper, thanks Mari. smiles
ReplyDeleteThat recipe is something I would really like and being in the crock pot makes it even better.
ReplyDeleteSounds good.....I make GF cream soups but need to check what's in that seasoning packet before I make it. I like easy dishes to make for this bunch!
ReplyDeleteThis recipe is so close to the recipe I make. Mine uses along with the Wild Rice and making it according to directions on the box.
ReplyDeleteMushroom soup and a can of mushrooms, and a cup of sour cream and cooked chicken. Bake 350 for 30 minutes in the oven.
Chad loves this casserole. Who wouldn't with the sour cream? Well, maybe Alan. :)
I can almost smell it!
ReplyDelete