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Thursday, October 23, 2008

Slow Cooker Chicken & Rice Casserole

Slow-cooker size: 5 qt.
Prep: 18 minutes
Cook: 5 hrs

If you don't have (or want to take) the time to cook/chop the chicken, use the meat from a deli-roasted chicken. It will yield just enough for this recipe.

Ingredients:
1 (6.2 ounce) package fast cooking long-grain & wild rice mix
2 tablespoons butter
1 medium onion, chopped
2 celery ribs, chopped
3 cups chopped cooked chicken
3 cups (12 ounces) shredded Colby-jack cheese blend, divided
1 (10 ¾ ounce) can cream of mushroom soup
1 (8 ounce) container sour cream
½ cup milk
½ teaspoon salt
½ teaspoon pepper
1 cup crushed round buttery crackers

Directions:
Prepare rice mix according to package directions.
Meanwhile, melt butter in large skillet over medium heat; add onion & celery. Saute 4 minutes or until tender.
Combine rice, sautéed vegetables, chicken, 2 cups cheese and next 5 ingredients; spoon into lightly greased 5 qt slow cooker.
Cover and cook on LOW 4 ½ hours. Combine remaining 1 cup cheese and cracker crumbs; sprinkle over casserole.
Cover and cook on LOW 30 minutes more.
Makes 6 servings.

Recipe originally from Southern Living Slow Cooker cookbook.
*Thanks to Tish for sharing her family favorite!*
For more great slow cooker meals, visit Slow Cooker Thursday at FamilyCorner.

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5 comments:

Jen said...

This looks great. Thank you for sharing. Chicken and Rice is one of our favorite Sunday Suppers.

Sandra said...

Love chicken and rice, this sounds great Steph :)

eleisia said...

This chicken and rice recipe is making my mouth water! Uses so many of my favorite ingredients.

ROXY said...

We love chicken and rice. I love the crackers that are added. Thanks for sharing;)

Martha said...

Mmmm, sounds like another good one! By the way, your Slow cooker piulled pork recipe was awesome! It's definitely replacing the one I normally used. I love the option of being able to make some with sauce and some without, both were delicious, the whloe family loved it! Thanks! :-)