EASY CHICKEN AND RICE CASSEROLE · Oct 14, 07:14 PM by Michele Roper
Pillsbury January 2004 p.6
20 minutes prep
cook 5 hours
15 minutes cook at end
1 lb. boneless skinless chicekn thighs
1 can condensed cream of chicken soup
1/2 cup water
1 1/2 cups frozen peas
1 1/2 cups uncooked instant white rice
Place chicken in slow cooker. Mix soup and water; spread evenly over chicken
Cover and cook on Low for 4 1/2 hours to 5 1/2 hours
About 15 minutes before serving; stir thawed peas and rice into chicken mixture. Cover; cook an additional 10 to 15 minutes or until rice is tender. If desired, add salt and peppe to taste.
SERVE WITH:
salad
rolls
