Description
A comforting creamy chicken and rice casserole made effortlessly in the slow cooker, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 1 can condensed cream of chicken soup (10.5 ounces)
- 1 can condensed cream of celery soup (10.5 ounces)
Instructions
- Combine the chicken breasts, uncooked rice, cream of chicken soup, and cream of celery soup in a large crockpot. Stir everything together until well mixed.
- Cover the slow cooker and set it to cook on low for 360 to 480 minutes (6 to 8 hours). Ensure the chicken is cooked through and the rice is tender.
- Shred the chicken right in the crockpot using a fork. Stir everything together to mix that creamy goodness with the rice, and serve warm.
Notes
This casserole keeps well in the fridge for 3 to 4 days. The flavors deepen overnight, making leftovers even tastier. Feel free to add leftover vegetables or use pre-cooked chicken for a quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg