Chicken & Rice Crockpot Casserole


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What a simple dinner to make your family!

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Serving Size / Yield

6 servings


  • 3/4 C. white uncooked rice
  • one 14-oz. can chicken broth
  • one 1-oz. envelope onion soup mix
  • 1 red bell pepper, seeded and chopped
  • two 10-oz. cans cream of celery soup
  • 3/4 C. white cooking wine
  • 6 boneless, skinless chicken breast halves
  • one 3-oz. pkg. fresh Parmesan cheese

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In a bowl, combine rice, broth, soup mix, bell pepper, celery soup, 3/4 cup water, wine, and several sprinkles of black pepper. Mix well.  Make sure soup is mixed well with liquids.  Spray a 6-quart slow cooker with vegetable cooking spray and place chicken breasts in the cooker.  Pour the rice and soup mixture over the chicken.  Cover and cook on low for 4-6 hours.  One hour before serving, sprinkle Parmesan cheese over top.

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