Chicken and Wild Rice Casserole
Chicken and wild rice casserole made in the Crockpot. Chicken, wild rice, mushrooms, and seasonings – the perfect Crockpot recipe for a busy weeknight!
Servings 6 servings
- 6 oz box long grain and wild rice mix
- 4 boneless skinless chicken breasts
- 8 oz sliced mushrooms
- 10 3/4 oz can cream of chicken soup
- 1 1/4 cup water
- 1/4 cup real bacon pieces
Pour dry rice into bottom of slow cooker, set aside seasoning envelope.
Lay chicken over dry rice.
Sprinkle mushroom slices over chicken.
In a small bowl, whisk soup, water, and contents of seasoning envelope.
Pour over mixture in Crockpot.
Sprinkle bacon pieces on top.
Cover and cook on high for 3 hours or low for 5-6 hours or until chicken is cooked through.
Calories: 263kcal | Carbohydrates: 26g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 531mg | Potassium: 568mg | Fiber: 2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1.6mg