CROCK POT CHICKEN AND RICE CASSEROLE

By Jaxson

Ingredients

• 4 SKINLESS, BONELESS CHICKEN BREASTS
• 1 CAN CREAM OF CELERY SOUP
• 1 CAN CREAM OF CHICKEN SOUP
• 1 CAN CREAM OF MUSHROOM SOUP
• 2 STALKS CELERY, DICED
• 1 BAY LEAF
• 1 LARGE ONION, CHOPPED
• 1/2 TSP BELLS POULTRY SEASONING
• 3 CLOVES GARLIC MINCED
• 1 CUP MINUTE RICE

Preparation

Step 1

MIX CANS OF SOUP WITH THE RICE AT THE BOTTOM OF THE CROCKPOT. ADD THE DICED

CELERY, ONION, AND GARLIC AND STIR; SUBMERGE THE CHICKEN IN THE SOUP. TURN

HEAT TO HIGH FOR 10 MINUTES THEN REDUCE TO MEDIUM AND COOK FOR 4-5 HOURS OR

COOK ON HIGH FOR 3-4 HOURS.