Chicken and Rice Casserole

As summer winds down and we gear up for the school year, are you finding yourself pressed for time to get everything done? Well, that’s the perfect moment to get out your slow cooker and add some time back to your day. If you spend 15 minutes in the morning putting everything together, you don’t have to stop what you’re doing later in the day to prepare and cook dinner. Just serve it up! It makes getting the family fed so simple — not to mention tasty. Give this chicken casserole a try and let me know what you think.
1 cup uncooked brown rice, rinse and drain
1 cup chopped celery
1 cup chopped carrots
2 4 ounce cans mushrooms, drained
1 large onion, chopped
1 clove garlic, minced
1/2 cup slivered almonds
3 chicken bouillon cubes
2 1/2 teaspoons seasoned salt
2 pounds chicken breast, cubed (you can also use tofu or meatless substitute)
3 cups water

Place ingredients in slow cooker in the order they are listed. Cover and cook on low 6 – 8 hours or until rice is tender. Stir before serving.

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