Recipe by Campbell's Kitchen
"Boneless chicken breasts, carrots and wild rice mix simmer to tenderness in a creamy chicken gravy."
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2 (10.75 ounce) cans
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups
carrots, thickly sliced
1 (6 ounce) package
uncooked seasoned long-grain and wild rice mix
skinless, boneless chicken breast halves
This was great, creamy comfort food. Loved it! It was so easy - I even used frozen chicken breasts straight from the freezer and believe it or not, the chicken was done sooner than the carrots. Will slice the carrots thinner next time. I wish there was more rice to go around, so I plan to add some extra regular rice to the slow cooker (plus the necessary water to compensate). Due to the frozen chicken, I jumped started the crock by putting on high for the first 30 minutes.
I was very disappointed in this recipe. It tasted very bland and that was after I had added seasoned salt and pepper. It wasn't a hit with any of us
I added a small bag of mini carrots instead of cutting up four carrots like the recipe stated. We love carrots in our house. Also the other reviewer stated it does not need extra salt but all of us had to add a little salt to ours. The chicken is so tender it falls apart after cooking for seven hours at low temperature in the slow cooker. This is a keeper for us. Even our four year old loved it!
For the people that thought it was bland don't forget that you need to use a SEASONED rice mix. I found this very flavorful. Added chopped celery and used chix stock intead of water. Great for the Sunday dinner rotation.
This was not bad. It is a super hardy meal that sticks to your ribs (my husbands quote) Easy to do. I did the recipe exactly as it stated using water instead of chicken stock. No need for salt it is salty enough with the soup and seasoning packet. I only used half the chicken breast and it was fine. Thanks for sharing the recipe.
delicious! on high my chicken was done in 3.5 hours. i made the mistake of leaving it on warm for about 30min while i was waiting for my husband to get home and the chicken ended up drying out, but te flavor of the rice was great!
Good base recipe. I made the following modifications for my lower sodium health preferences:
To cut down on the sodium, I substituted 1 cup of homemade bechamel sauce for 1 can of cream of chicken soup. I used reduced sodium cream of mushroom soup instead of the other can of cream of chicken soup that the recipe calls for. I also substituted plain unseasoned wild rice instead of the seasoned packaged one, and added my own favorite dried spices (tarragon, italian seasoning, rosemary). I then added my own amount of salt and pepper. I used broccoli instead of carrots as a preference and used chicken thighs instead of breasts for more flavor. It turned out creamy, flavorful and yummy.
I felt good about feeding my family a lower sodium meal.
Hubby and I rated it 4, our 8 year old daughter said 5!
Hubby thought it needed more veggies. I think next time I might ad some frozen peas.
Carrots were still pretty crunchy after 6.5 hours but everything else was cooked. I didn't mind the crunchy carrots, they were yummy.
I used chicken thighs because they are less expensive and we like them better. This was good, creamy comfort food. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken and Wild Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 72
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