Prep 10 mins
Cook 3 hrs
This is just one of those really simple recipes that's good and very feeling. Especially on one of those chilly evenings. I made some corn bread to go along with it. I used a combo pack of breast and thighs of chicken and California style Veggies. My family loves it. I hope you will too.
- 6 -8 pieces , boneless or 6 -8 pieces skinless chicken
- 1 1⁄2 ounces Italian salad dressing mix
- 8 ounces cream cheese
- 2 (8 ounce) cans cream of chicken soup
- 2 cups instant rice
- 16 ounces frozen vegetables, your choice
- Add all ingredients except for the rice and veggies. Place everythin in a Crock pot. Cook on high for 3-4 hours. In the last 30 minutes of cooking add rice and veggies. Cook until done.
I decided to try this recipe when it came up and had no reviews. I know how it feels to have no reviews :) This recipe was so delicious and has so many possibilities. I made it as stated, except I cut up the chicken thighs because I like smaller pieces. The taste was similar to a pot pie without the crust but it was much better. The main problem that I encountered was that the sides of my crock pot started to burn so I don't think this recipe lends well to being cooked on high heat. I also had a problem when I put the rice in. I put 2 cups of uncooked rice in since the recipe didn't specify, but I think maybe the rice should have been cooked first. I had to add about a cup or two of water so that the rice could cook and it took an extra couple of hours to finish after putting in the rice and vegetables. I will try this recipe again, but on low heat for about 6.5 hours before adding the rice and vegetables. Both my fiance and I loved this recipe and I can't wait to try different vegetables in it. I used a stir fry mix which was delicious. I like the fact that I can get my meat and veggies all together in one dish. Thanks for a great recipe!!!!