Wild Rice and Chicken Casserole
boneless skinless chicken breasts
cut into pieces of 3/4-inch
cream of chicken soup
10 3/4 oz
4 oz. sliced mushrooms, drained
Fully Cooked Bacon Slicings
crumbled about 1/4 cup
salt and black pepper for taste
Set aside the seasoning envelope and pour the dry rice into the bottom of the slow cooker.
Place the chicken on top of the dry rice.
Sprinkle mushroom slices on top of the chicken.
In a small mixing bowl, combine the soup, water, and seasoning envelope contents.
Pour over the mixture in the crockpot.
Garnish with bacon slices.
Cook for 3 hours on high or 5-6 hours on low, or until the chicken is cooked through.
Nutritional Information: Calories - 263kcal | Carbohydrates - 26g | Protein - 24g | Fat - 6g | Saturated Fat - 1g | Cholesterol - 56mg | Sodium - 531mg | Potassium - 568mg | Fiber - 2g
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