Creamy Chicken and Wild Rice
Recipe from
Campbell's
Boneless chicken breasts, carrots and wild rice mix simmer to tenderness in a creamy chicken gravy.
Servings:
8
Prep Time:
10 mins
Total Time:
7 hrs 10 mins
Ingredients
-
2 cans(10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)see savings
-
1 1/2 cupswatersee savings
-
4large carrots , thickly sliced (about 3 cups)see savings
-
1 pkg.(6 ounces) uncooked seasoned long-grain and wild rice mixsee savings
-
8skinless, boneless chicken breasts halves (about 2 pounds)see savings
Directions
1.
Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through and the rice is tender.
3.
*Or on HIGH for 4 to 5 hours.
4.
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 degrees F. for 1 hour or until the chicken is cooked through and the rice is tender.
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