Slow-Cooked Parmesan Chicken |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 6 |
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Chicken and rice simmer in a mushroom and Parmesan sauce all day, until the rice is creamy and the chicken is cooked through. Ingredients:
vegetable cooking spray |
6 skinless, boneless chicken breast halves |
6 tablespoons butter or margarine |
1 (2 ounce) pouch campbell's® dry onion soup and recipe mix |
2 (10.75 ounce) cans campbell's® condensed cream of mushroom soup |
1 1/2 cups milk |
1 cup converted long-grain white rice |
1/4 cup grated parmesan cheese |
Directions:
1. Spray the inside of a 4-quart slow cooker with the cooking spray. Place the chicken into the cooker. Place 1 tablespoon of butter onto each chicken breast half.
2. Stir the onion soup mix, mushroom soup, milk and rice in a medium bowl. Pour over the chicken. Sprinkle with the cheese.
3. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.
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