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Creamy Chicken And Rice
Ingredients
Chicken tenders* (3 per person)
Cream of mushroom soup (1 can for 2-3 people, 2 for 4-6)
Onion soup mix (1 per each can of soup)
1 tbsp olive oil
Long grain brown rice (1 cup per can of soup)
1 tbsp whole thyme, crushed
Salt and pepper to taste
Desired amount of broccoli floret’s (optional)
Diced red pepper (optional)
Method
When using brown rice, you need 2 ¼ cups liquid for each 1 cup rice. So empty the can of soup into a measuring cup, and add water or white wine to equal 2 ½ (not a typo, you need the extra for the onion soup mix). Heat olive oil in a sauté pan, and add rice until it begins to crackle, but not brown. This will make the rice dense, and help to keep it’s shape while cooking.
Whisk together the soups and additional water, herbs and seasonings. Combine all ingredients (except veggies) in slow cooker, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45 minutes, add desired veggies. Great with crusty bread and a fresh salad.
*The tenders are a particular part of the breast meat called the tenderloin which has a single tendon running through it.
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