Crockpot Creamy Chicken and Rice Casserole
A simple and filling meal where chicken, rice, and creamy soups cook together in one pot, perfect for busy days.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice Do not use instant rice.
- 1 can condensed cream of chicken soup (10.5 ounces)
- 1 can condensed cream of celery soup (10.5 ounces)
- 2 cups water Replace with low-sodium chicken broth for more flavor.
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Pour the uncooked rice over the chicken.
- Mix the cream of chicken soup and cream of celery soup in a bowl. Pour the mixture over the rice and chicken.
- Add 2 cups of water and stir gently to combine.
- Cover the crockpot and cook on low for 6 to 8 hours.
- Shred the chicken in the crockpot before serving. Stir well to combine it with the rice.
Notes
Check the chicken with a food thermometer. Its thickest part should reach 165°F. Add a little warm water or broth if the rice becomes dry before it is tender.