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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Nothin' fancy here, just an easy kitchen wonder I made this evening and wanted to share. Sounds too simple to be tasty-but it really is comforting over a bed of buttered white rice. Kind of like Chicken pot pie minus the pie... Ingredients:
3 chicken breasts, boneless, skinless |
2 (10 ounce) cans cream of chicken soup |
1 (16 ounce) bag frozen mixed vegetables |
salt & pepper |
Directions:
1. In a c rockpot place fozen chicken, vegetables and soup mix. Cook on LOW 8 hours or HIGH approx 4 hours. When done, shred chicken with 2 forks. Season with salt and pepper.
2. Serve over buttered white rice.
3. Top with cheddar cheese if desired before serving.
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