Prep: 15 min.
Cook time: 3.5 to 5.5 hours
This Recipe was inspired by a Mennonite cookbook.
- 2 1/2- 3 cups cubed, uncooked chicken breasts.
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 4 tablespoons butter
- 2 cups chicken broth (low sodium).
- 1 10.5 oz. cream of mushroom soup
- 1 10.5 oz. cream of chicken soup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 teaspoon season all (Lawry’s salt).
- 1 1/2 cup dry rice
- Cheddar cheese for topping
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- Place cubed chicken breast into the crock pot, then saute mushrooms and onions in butter until tender and dump into the crock pot with the chicken breast.
- Whisk together soups, chicken broth and seasonings in a medium sized bowl, then pour over chicken and veggies in the crock pot.
- Turn crock pot to Low and cook the chicken and soup mixture for 2-3 hours until chicken is just cooked through, then stir in the rice and cook for another 1.5 to 3 hours until the rice is fully softened and has soaked up all the moisture. Sprinkle shredded cheddar cheese (the amount is optional) over top of the casserole at the last 5 minutes of cooking. To keep the rice mixture from burning onto the sides of the crock pot, stir every half hour or so of the last hour of cooking. See below for more notes*
We like to have this Chicken and rice casserole with Applesauce, Homemade Whole Wheat Bread and Lemon Parmesan Asparagus. It would also be great with Cheddar & Bacon Green beans and Chunky m&m Cookies for dessert!
Note#1 If all moisture has evaporated from the casserole but the rice is still crunchy, you can stir in another 1/2 cup (more or less) of chicken broth and allow the casserole to keep cooking for another 20-30 minutes.
Note#2 Cooking times may vary depending on size and strength of crock pot, my 2.5 quart casserole crock pot took a good five hours and 15 minutes to finish the casserole but my seven quart (a new crock pot that is more of a speed cooker in my opinion) had the casserole done by 3.5 hours. The best way to determine times is to cook the chicken and soup mixture on low (or high if you want less time) until the chicken is cooked through, (but just so) then add the rice and cook on low for at least an hour and a half to two and a half hours until it has softened and soaked up all the moisture. Add cheese and allow it to melt, then cool slightly and enjoy! The beauty of using a crock pot for chicken breast is that it cooks with a moist heat which keeps the breasts from drying out as quickly.
Note#3 The chicken, veggie and soup mixture can be made ahead of time and refrigerated for several hours to overnight, which makes this casserole a great Sunday lunch option!