CREAMY CHICKEN AND WILD RICE

I have tried several different recipes for chicken and rice in the crock pot and didn’t really care for any of them. The rice has always seemed gummy to me except when in I used it in soup. So I found this wild rice mix which was really good in the turkey and wild rice soup I had made last winter so I decided to give it a try with the chicken. I was not disappointed!  My rice turned out creamy and the seasoning packet made the flavor. I didn’t even have to add any other spices. It was so good even my mother who doesn’t like rice ate it. I did have to cook the last 30 minutes with the lid off to help reduce some liquid but it just allowed the smell to circulate in my kitchen. Leftovers at work the next day were just as wonderful. I will be trying this wild rice with pork chops and cream of celery soup next week. I am sure you can use any long grain wild rice in a bag and add extra seasoning to make this. It went together so quick and easy. You could even throw in a bag of green beans, broccoli, or baby carrots even and have your whole dinner done. Be sure to add the 2 cans of condensed soup and extra water to the pot. I really think that prevented my rice from being gummy and gave it that creamy texture. I will post my recipe for the turkey and wild rice soup when it gets closer to Thanksgiving. This would be a wonderful soup to make with leftover turkey and fresh turkey stock.  

INGREDIENTS:

 6 boneless, skinless chicken breasts

2 can of cream of chicken soup (or cream of mushroom)

1  6 oz. package of wild rice with seasoning

1-  ½ cups of water

DIRECTIONS:

Spray the crock pot with PAM. Then pour in the water, soup, rice seasoning packet and stir. Next add the rice and stir. Then place the chicken on top of the rice. Cover and cook on low for 5 hours and 30 minutes. The last 30 minutes I cooked it with the lid off. It will reduce some of the extra liquid that is left and make the rice creamier.  Serve with vegetable or a salad and bread.