Creamy Chicken and Wild Rice

Creamy Chicken and Wild Rice

37

"Boneless chicken breasts, carrots and wild rice mix simmer to tenderness in a creamy chicken gravy."

Ingredients

7 h 10 m {{adjustedServings}} servings 294 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 931 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Footnotes

  • *Or on HIGH for 4 to 5 hours.
  • Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2 inch thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375 degrees F for 1 hour or until the chicken is cooked through.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

37
  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was great, creamy comfort food. Loved it! It was so easy - I even used frozen chicken breasts straight from the freezer and believe it or not, the chicken was done sooner than the carrots...

I added a small bag of mini carrots instead of cutting up four carrots like the recipe stated. We love carrots in our house. Also the other reviewer stated it does not need extra salt but all ...

For the people that thought it was bland don't forget that you need to use a SEASONED rice mix. I found this very flavorful. Added chopped celery and used chix stock intead of water. Great fo...