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Categories:
cream of mushroom soup milk white wine rice onion soup chicken breasts margarine salt pepper Parmesan cheese
Viewed: 44 - Published at: 7 years agoIngredients
- 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
- 1 12 cups milk
- 1 cup white wine
- 1 cup uncooked rice
- 1 (1 1/4 ounce) envelope onion soup mix
- 6 boneless skinless chicken breasts
- 6 tablespoons margarine or 6 tablespoons butter
- salt
- pepper
- 12 cup parmesan cheese, grated
Method
- Mix cream of mushroom soup, milk, wine, rice, and onion soup mix in small mixing bowl.
- Spray slow cooker with cooking spray.
- Place chicken in slow cooker and place 1 Tablespoon of margarine on each piece of chicken.
- Pour soup mixture over chicken.
- Add salt and pepper to taste.
- Sprinkle with parmesan cheese.
- Cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
