Creamy Chicken and Wild Rice

Creamy Chicken and Wild Rice

37

"Boneless chicken breasts, carrots and wild rice mix simmer to tenderness in a creamy chicken gravy."
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Ingredients

7 h 10 m servings 294 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 931 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Footnotes

  • *Or on HIGH for 4 to 5 hours.
  • Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2 inch thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375 degrees F for 1 hour or until the chicken is cooked through.

Reviews

37
  1. 49 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 ...

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 fo...

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 sa...

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, ...

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 chic...

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 ...

I opted to leave out the carrots (not huge cooked carrot fans) and other than the fact that my crockpot cooks so fast/hot, it was pretty good. I cut up my chicken into bite size pieces (it was ...

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