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.
