Crock Pot Chicken and Rice

Mmmmm...sometimes you just want a "stick-to-your-ribs" sort of meal and this one is it!!! Of course, to make things better, it is easy and can be cooking while you are off running errands, playing taxi or at work. The chicken will be tender and juicy and the rice cooked perfectly. I hope you enjoy this family pleaser!!!

Crock Pot Chicken and Rice

4-6 boneless, skinless chicken breasts (uncooked, but thawed)
1 can cream of chicken soup (use reduced fat if you prefer)
1 can cream of celery soup (use reduced fat if you prefer)
1 can chicken broth (we use reduced sodium)
3/4 c. dry brown rice (uncooked)
1 tsp. Tastefully Simple Seasoned Salt (or your own favorite seasoned salt)
1 tsp. Tastefully Simple Garlic Garlic
1 Tbspn. Tastefully Simple Onion Onion
1 small jar sliced mushrooms
1/4 c. chopped onion (or extra Onion Onion)
1 cup shredded cheddar cheese

Place chicken breasts on the bottom of the crock pot. Mix all remaining ingredients (except the cheese - that is for the top) together in a bowl. Once ingredients are combined pour them over the top of the chicken, then top everything with the shredded cheese. Cook on low for 4-5 hours.

Variations: you could certainly add some frozen veggies to the pot and have everything in one dish - broccoli or mixed veggies would be great.

If you would like to add some crunch - try crushing your favorite cracker up over the top of the cheese - like Saltines, Ritz or even Cheez-Its!!!

You could also add some chopped celery to the soup mixture or some sliced waterchestnuts.