Chicken & Rice Crockpot Casserole
Serving Size / Yield
6 servings
Ingredients
- 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
Directions
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.
