Easy Chicken and Rice Casserole
- Ready In:
- 11mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 lb boneless skinless chicken thighs, each cut into 4 pieces
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, undrained
- 1⁄2 cup water
- 1 1⁄2 cups green giant frozen sweet peas, thawed
- 1 1⁄2 cups uncooked instant rice
directions
- 1 – Place chicken in 3-4 quart slow cooker.
- Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
- 2 – Cover; cook on low for 4 ½ to 5 ½ hours.
- 3 – About 15 minutes before serving, stir thawed peas and rice into chicken mixture.
- Cover; cook an additional 10 – 15 minutes or until rice is tender.
- If desired, add salt and pepper to taste.
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Reviews
-
Yum, this was a huge hit at our house. I love chicken thighs, and my hubby grew up eating chicken and rice casserole so this was a blast from his past. In fact, he asked for it again tomorrow night LOL! I used reduced fat cream of celery soup out of personal preference, and instant brown rice instead of white. Thanks for posting this yummy and quick comfort food recipe!
RECIPE SUBMITTED BY
Chaya Madre
United States
31
Married to Pascual 32
SAHM to Ty, 5/01
Western PA is home
Spend lots of time at baseball games, so need dinners that can be quickly ready after the games.