Cream of Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 cups instant brown rice, cooked1 can cream of mushroom soup3 cans cream of chicken1 lb. chicken breasts
Cook chicken and 1 can Cream of Chicken in slow cooker on low for 8 hours.
Place cooked brown rice in 9x13 pan, and then stir in remaining soup. Heat in oven at 375 degrees for 15. Place cooked chicken on top of rice.
Number of Servings: 12
Recipe submitted by SparkPeople user BAREADER.
Place cooked brown rice in 9x13 pan, and then stir in remaining soup. Heat in oven at 375 degrees for 15. Place cooked chicken on top of rice.
Number of Servings: 12
Recipe submitted by SparkPeople user BAREADER.
Nutritional Info Amount Per Serving
- Calories: 242.8
- Total Fat: 8.0 g
- Cholesterol: 9.5 mg
- Sodium: 694.3 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 2.7 g
- Protein: 8.9 g
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