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Ingredients |
6 tbsp butter
1 (1 ounce) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated Parmesan cheese for topping
6 skinless, boneless chicken breasts
1 1/2 cups milk
2 cans condensed cream of mushroom soup
Salt and ground black pepper to taste
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Method: 1.
Mix together onion soup mix, milk, cream of mushroom soup, and rice in a
medium bowl. |
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2. Lay chicken breasts in the bottom of a lightly
greased slow cooker. Place one tablespoon margarine on each chicken breast
and pour soup mixture over all. Season with salt and pepper to taste and
sprinkle with grated Parmesan cheese. 3.
Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
4. Remove the chicken to a heated platter; place
the pan juices in a saucepan and heat, stirring often, until slightly
thickened.
5. Serve. |
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