Chicken and Rice crockpot casserole
A hearty, yet easy casserole that can be tossed into the crockpot. Making a dump and go dinner you can look forward to!
Ingredients
- 3 cups cubed chicken breast uncooked
- 1 cup sliced mushrooms fresh or canned
- 1/2 cup diced onion
- 4 tablespoons butter
- 2 cups chicken broth *see note
- 10.5 oz. cream of mushroom soup
- 10.5 oz. cream of chicken soup
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper
- 1/3 teaspoon season all (Lawry's salt)
- 1 1/2 cups dry rice *see note
Topping:
- Shredded cheddar cheese optional
Instructions
- Place cubed chicken breast into the crock pot. Saute mushrooms and onions in butter until tender (optional), then 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 2 hours until the rice is fully softened and has soaked up all the moisture.
- Sprinkle shredded cheddar cheese over top of the casserole at the last 5 minutes of cooking and allow to melt. Cool slightly and enjoy!
Notes
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.
Additional chicken broth can be added if the rice seems dry and not fully cooked in the times given in the recipe card.
The rice can also be cooked separately before adding to the casserole, but you may wish to reduce the amount of chicken broth added to the casserole.
See below for step by step photos and additional notes.
Tried this recipe?Let us know how it was!