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long grain white rice chicken breast halves Cheddar cheese broccoli cuts carrots cream of chicken soup cream of chicken soup chicken broth
Viewed: 74 - Published at: a year agoIngredients
- 1 1/2 cups long grain white rice uncooked
- 1 3/4 pounds skinless boneless chicken breast halves
- 2 cups shredded cheddar cheese
- 16 ounces frozen broccoli cuts, thawed
- 5 medium carrots about 2 1/2 cups, peeled and thinly sliced
- 10 3/4 ounces cream of chicken soup
- 10 3/4 ounces cream of chicken soup
- 1 1/2 cups chicken broth or stock
Method
- Spray a 5-quart slow cooker with vegetable cooking spray. Place the rice in the slow cooker. Layer the chicken, 1 cup of cheese, broccoli, carrots, soups and the remaining cheese on top of the rice. Pour the broth around the edges of the slow cooker and do not stir.
- Cover and cook on LOW for 6 hours or until the chicken is cooked through. Stir the rice and vegetables before serving.
