I decided to try a twist on a recipe I found. It is Crock Pot Chicken and Rice. I twisted the ingredients pretty much because I just didn’t have what the original recipe called for – so IMPROVISE! I’m so good at that although sometimes it works, and sometimes … not so much. Hopefully, this one will prove successful.
INGREDIENTS:
4-6 boneless skinless chicken breasts
1 pkg. (8 oz) cream cheese (softened)
1 (10 0z can) cream of golden mushroom soup
1 (8 oz can) of mushroom stems/pieces
½ cup ranch dressing
1 tsp salt (or to taste)
1/2 tsp pepper (0r to taste)
rice
Mix cream cheese, golden mushroom, and dressing together until blended.
Add mushrooms.
Cook on low for 6-7 hours or until the chicken is fully cooked and tender.
Prepare rice as directed. I like to use the Boil-In-Bag rice – simple and quick. Takes about 10 minutes.
Serve the chicken and mixture over rice.
Add a vegetable side such as steamed broccoli and carrots.
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