- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 265.8
- Total Fat: 7.0 g
- Cholesterol: 44.2 mg
- Sodium: 1,096.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 3.3 g
- Protein: 21.0 g
Crockpot Chicken and wild rice casseroleSubmitted by: JENNIDANGEROUS
6 slices bacon, cut into 1/2 inch pieces
1 lb boneless, skinless chicken breast
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup green pepper chopped
2 cups fresh mushrooms, quartered
32 oz carton of chicken broth
1 can cream of chicken soup
1/4 tsp marjoram
1/8 tsp pepper
1 tsp Mrs Dash Garlic & Herb
1 1/4 cup lundberg wild blend rice uncooked
In a 3 1/2 to 6 qt slow cooker, beat 1 can of broth and cream of chicken soup with a wire whisk until smooth. Stir in remaining broth, the marjoram, Mrs. Dash, and pepper. Stir in chicken and wild rice.
Cover and cook on high heat setting 30 minutes.
Reduce heat to low setting and cook for 6-7 hours or until rice is tender and liquid is absorbed.
Makes 7 servings ( about 1 cup each)
Number of Servings: 7
Recipe submitted by SparkPeople user JENNIDANGEROUS.
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I just added almost the same recipe a couple of weeks ago, but mine was baked in the oven with precooked rice. This sounds so much easier to prepare! Was so glad to find it. And, I can already say that IT IS a really delicious meal. My family loved it. Thanks for sharing it! - 11/7/10
Reply from JENNIDANGEROUS (11/7/10)
This is a recipe I doctored up. I'm making it today with canned chicken to see if it's still good that way too. I happened to have a lot of canned chicken on hand and am trying to find good ways to use it. Thanks for the comment!