Slow-Cooked Parmesan Chicken

Slow-Cooked Parmesan Chicken

33
Campbell's Kitchen 0

"Chicken and rice simmer in a mushroom and Parmesan sauce all day, until the rice is creamy and the chicken is cooked through."

Ingredients 8 h 5 m {{adjustedServings}} servings 463 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Spray the inside of a 4-quart slow cooker with the cooking spray. Place the chicken into the cooker. Place 1 tablespoon of butter onto each chicken breast half.
  2. Stir the onion soup mix, mushroom soup, milk and rice in a medium bowl. Pour over the chicken. Sprinkle with the cheese.
  3. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.
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Footnotes

  • *Or on HIGH for 4 to 5 hours.
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Reviews 33

  1. 41 Ratings

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Teresa
1/26/2009

This was a great recipe. I loved it and so did my family. Thank you!!!!

Lorissa Taylor
2/18/2009

This recipe did not come out well at all. After 7 1/2 hrs I got home and the rice and chicken had stuck to the pan basically all around the crock pot. The rice was so mushy and yes, it really did taste like stuffing. I followed the recipe exactly. Sounds delicious but it really wasn't- I wasted a lot of food.

ECCABER
2/9/2009

This was an incredibly easy meal. I sliced and steamed about 4 carrots (approx. 2 cups), and thawed 1 cup each of frozen corn and frozen peas. I added these for the last hour on high. It was a complete casserole meal with a nice thick consistency. The whole family loved it, young kids too! This is a keeper - I will definitely make this again.