Three Can Chicken and Rice

This recipe is so simple to make.  After all lol, the hardest part is cutting up the chicken breast!  I have made this recipe twice now, both times the kids have devoured it without any complaining and only compliments have flowed so it has to be good!

The first time I made it I cooked it in a large dish in the oven, which took approximately 1.5 hours to bake at 170 degrees Celcius.  This time however, I decided to give it a go in the Slow Cooker.  The results - much the same, although the slow cooker ended up with a much thicker consistency as the rice seemed to "explode" a lot more.  Either way it is definitely easy and definitely yummy.

The following recipe is the slow cooker version:  For the oven version just add an extra can or two (equiv) of water.

3 CAN CHICKEN AND RICE

 4 boneless, skinless chicken breasts

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 can Cream of Celery Soup

440ml Water

1/4 cup of Skim Millk

1 1/2 cups Rice

Spray your slow cooker with a little spray oil.

Dice up chicken breasts into bite size pieces and place in slow cooker.

Add in your 3 cans of soup.

Fill 1 can with water and add to the slow cooker as well.

Mix altogether.

Add the Rice

Stir through once again

Cook on the Low Setting for approximately 6 hours, turning up to High if it appears too runny.  

(Turning it up to high for just half an hour or so is enough to thicken it I found)

Serve

Believe me, this may not be the "prettiest" looking bowl of food in the world, but it certainly is tasty.

This recipe fed 6 of us a bowl of this size with about 2 bowls left over.