Nothing sounds more unadventurous than cooking a chicken and rice dinner... unless it is in a crock pot and accompanied by Italian seasoning and Parmesan cheese.
I have made the old Campbell's Cream of Mushroom chicken and rice skillet dish a few times - usually when I felt uninspired. It's okay, but a little bland and I always forget to use the minute rice so it comes out chewy.
I wanted to try the recipe in the crock pot and when I searched online for that version, I came across something similar but with the additions of Parmesan cheese and Italian seasoning. This not only improved the taste, but also made the aroma in the house during cooking mouth-watering!
Serves 4...
Ingredients
1 1/2 lbs boneless skinless chicken breasts
1 can Campbell's Cream of Mushroom soup and 1 can of water
1 cup long grain brown rice (I use minute brown rice to make it more tender)
1 cup milk
1/2 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 cup Parmesan cheese
1 (16 ounce) package frozen peas or chopped broccoli
Directions
1. Mix all ingredients except chicken and peas in the crock of your slow cooker.
2. Add the chicken breasts and submerse in liquid.
4. Cook on low for 6-8 hours.
I cooked this dish for about 7.5 hours and the chicken was a little dry. I would check the chicken closer to 6 hours. 30 minutes prior to serving, stir in the frozen peas. Sometimes 1/2 cup of water is also needed at this point, sometimes it is not. I added at the 7 hr mark and I probably could have done without it.
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