This is probably one of my all time ultimate favorites! When I was a child on my birthday I was allowed to pick a dinner, any dinner. And I chose Chicken Over Rice!

You can double up the ingredients and freeze.

Ingredients:
2 cans Campbell’s Cream of Mushroom
3-4 Chicken Breasts
2 cans milk (I use 2%, makes sauce thicker)
2 cups Minute White Rice

Turn crockpot onto low. Pour 1 can of Campbell’s Cream of Mushroom and 1 can of milk into bottom of crock pot. Stir. Place chicken breasts into crock pot and season to liking with salt and pepper. Pour remaining can of Cream of Mushroom and milk on top of the chicken breasts. Let cook in crockpot for 6-8 hours. You may want to stir occasionally so that the sauce doesn’t burn to the sides of the crockpot.

Once chicken is fully cooked either shred or cut up the chicken breasts and put back into the crockpot. Stir.

Heat pan with 2 cups of water and bring to a boil. Remove pan and add 2 1/4 cups of rice. Cover and let stand for 5-8 minutes until rice is cooked.

Serve with corn and buttered bread for a complete meal! This is also great re-heated…just sayin’.

Ok now, I’m hungry!