Velvet Chicken with Mushroom Sauce

By JJCR

Ingredients

• 2 10 3/4 oz. cans cream of mushroom soup
• 1 1/2 cups milk
• 1 cup chicken broth
• 1 cup uncooked converted rice
• 1 package onion soup mix
• 6 chicken breasts, boneless and skinless
• 6 tbsp. butter salt and pepper to taste
• grated parmesan cheese

Preparation

Step 1

In a large bowl, mix the cream of mushroom soup, milk, broth, rice and onion soup mix. Place the chicken breasts in the bottom of the stoneware. Place one tbsp. of butter on each chicken breast. Pour the soup mixture over the chicken and season with salt and pepper. Sprinkle with the Parmesan cheese. Cook on low for 8 to 10 hours or on high for 4-6 hours.

RIVAL KITCHEN