INGREDIENTS
- 1 cup long grain, long cooking rice (NOT fast-cooking or minute rice!)
- 10.75 oz can Cheddar cheese soup
- 10.75 oz can cream of chicken soup
- ¼ cup chicken broth
- 4 cups cooked chicken, cubed
- ½ cup milk
- ¼ cup butter, sliced
- ½ cup onion, chopped
- salt and pepper to taste
- 1 cup shredded Cheddar cheese
INSTRUCTIONS
- Spray your crock pot with cooking spray
- In a large bowl, mix together your rice, soups, broth and chicken
- Add in your milk, butter and onion and stir well
- Sprinkle with salt and pepper
- Spread your mixture into your crock
- Sprinkle Cheddar cheese all over the top
- Cover and cook on low for 3-4 hours (mine was done perfectly at 3 hours, but your crock pot may be different, so watch closely the first time so you can know how your crock pot cooks this recipe)
- Let it stand for at least 10 minutes before serving
