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Herbed Chicken & Wild Rice Casserole

1 to 1 1/2 pound chicken tenders
6 to 8 ounces sliced mushrooms
1 tablespoon vegetable oil
2 to 3 slices crumbled bacon, or 2 tablespoons real bacon bits
1 teaspoon butter
1 (6 oz.) box Uncle Ben's (chicken flavor) long grain wild rice
1 can herbed cream of of chicken soup
1 cup water
1 teaspoon herb mixture, such as fine herbs or a mixture of your favorites;
parsley, thyme, tarragon, etc.

Sauté chicken pieces and mushrooms in oil and butter until chicken is lightly
browned. Place bacon on bottom of 3 1/2-quart (or larger) Crockpot. Place
rice over bacon. Reserve package of seasonings. Place chicken tenders over
rice. Pour soup over chicken, then add water. Top with seasonings and
sprinkle with herb mixture. Cover and cook on LOW for 5 1/2 to 6 1/2 hours,
or until rice is tender (not mushy).

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