Fix-It and Forget-It Pink Cookbook (88 page)

Wanda Roth

Napoleon, OH

1 cup long-grain rice, uncooked

3 cups water

2 tsp. chicken bouillon granules

10¾-oz can cream of chicken soup

16-oz. bag frozen broccoli

2 cups chopped, cooked chicken

¼ tsp. garlic powder

1 tsp. onion salt

1 cup grated cheddar cheese

1. Combine all ingredients in slow cooker.
   
2. Cook on High 3-4 hours.
   

Note:

If casserole is too runny, remove lid from slow cooker for 15 minutes while continuing to cook on High.

Kim Stoltzfus

Parksburg, PA

10¾- oz. can cream of chicken soup

1 cup milk

¼ cup celery, finely chopped

½ cup onion, finely chopped

1 cup uncooked instant rice

½ cup peas

½ cup carrots

1 lb. uncooked chicken breast, skinned, boned, and cut into cubes

½ lb. cheddar,
or
your favorite, cheese, cubed

1. Spray inside of slow cooker with cooking spray.
   
2. Combine all ingredients in slow cooker, mixing well but gently.
   
3. Cover. Cook on Low 4-6 hours, or until rice, vegetables, and chicken are tender.
   
4. Stir well before serving.
   

Sharon Anders

Alburtis, PA

10¾-oz. can cream of celery soup

2-oz. can sliced mushrooms, undrained

½ cup raw long-grain rice

2 chicken breast halves, skinned and boned

1 Tbsp. dry onion soup mix

1. Combine soup, mushrooms, and rice in greased slow cooker. Mix well.
   
2. Layer chicken breasts on top of mixture. Sprinkle with onion soup mix.
   
3. Cover. Cook on Low 4-6 hours.
   

Elaine Patton

West Middletown, PA

10¾-oz. can cream of chicken soup

10¾-oz. can cream of celery soup

10¾-oz. can cream of mushroom

3 soup cans of regular milk (use the soup cans you've just emptied of soup)

1½ cups long-grain uncooked rice

3 lbs. chicken breast, uncooked, cut into cubes

1 envelope dry onion soup mix

1. Whisk soups and milk together in slow cooker until smooth.
   
2. Spread uncooked rice evenly over liquid.
   
3. Arrange chicken pieces over rice, pushing chicken down into liquid.
   
4. Sprinkle with dry onion soup mix.
   
5. Cover. Cook 4 hours on Low. Check to see if rice and chicken are cooked. If not, cover and continue another hour. Then check again. Cover and cook up to another hour if needed.
   

Variation:

If you wish, sprinkle rice with salt and pepper after spreading into the cooker, and sprinkle chicken with salt and pepper after adding to slow cooker.

Cheri Jantzen

Houston, TX

4 skinless chicken breast halves, with bone in

15-oz. can crushed tomatoes

10-oz. pkg. frozen green beans

2 cups water,
or
chicken broth

1 cup brown rice, uncooked

1 cup sliced mushrooms

2 carrots, chopped

1 onion, chopped

½ tsp. minced garlic

½ tsp. herb-blend seasoning

¼ tsp. dried tarragon

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 2 hours, and then on Low 3-5 hours.
   

Carol Sommers

Millersburg, OH

¼ cup chopped green peppers

½ cup chopped onions

1½ cups diced Velveeta cheese

7-8 medium potatoes, sliced

salt to taste

3-4 whole boneless, skinless chicken breasts

salt to taste

10¾-oz. can cream of celery soup

1 soup can milk

1. Place layers of green peppers, onions, cheese, potatoes, and a sprinkling of salt in slow cooker.
   
2. Sprinkle chicken breasts with salt and lay on top of potatoes.
   
3. Combine soup and milk and pour into slow cooker, pushing meat down into liquid.
   
4. Cover. Cook on High 1½ hours. Reduce temperature to Low and cook 3-4 hours. Test that potatoes are soft. If not, continue cooking on Low another hour and test again, continuing to cook until potatoes are finished.
   

Jeanne Heyerly

Chenoa, IL

2 medium potatoes, quartered

2-3 carrots, sliced

2 frozen chicken breasts,
or
2 frozen drumstick/thigh pieces

salt to taste

pepper to taste

1 medium onion, chopped

2 garlic cloves, minced

1-2 cups shredded cabbage

16-oz. can chicken broth

1. Place potatoes and carrots in slow cooker. Layer chicken on top. Sprinkle with salt, pepper, onion, and garlic. Top with cabbage. Carefully pour chicken broth around edges.
   
2. Cover. Cook on Low 8-9 hours.