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Saturday, November 08, 2008

Crock Pot Chicken and RIce Casserole

4 large chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cups diced celery
1 cup minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings. Use long-grain rice. In slow cooking, they give the fluffiest results. Stir in raw rice and barley during the last 1 to 1 1/2 hours of cooking. All-day cooking would result in gummy, almost gelatinous and gloppy grains. Use an extra 1/4 cups water for every 1/4 cups of raw grain. Alternate solution: Cook grains by conventional stove-top and microwave methods, then stir them in during the last 15 minutes. Brown and wild rice buffs take note: The cooking time for brown rice is approximately twice that of white rice. Wild rice takes even longer than brown. Add pasta to soups during the last 5 minutes of cooking. For other dishes, cook pasta on the stove top, then drain it, and top or toss it with the slow cooker ingredients right before serving. Whichever way it's cooked, pasta is best when done al dente.

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