Crock-Pot Chicken and Rice Casserole

Step 1

Cook the rice in the rice cooker until done - about 20 minutes.

Step 2

Spray the crock with non-stick cooking spray.

Step 3

Add the cooked rice, celery, cream of chicken soup, diced jalapeno, and half the onion soup mix.

Step 4

Stir to combine.

Step 5

Lay the chicken breasts over the top.

Step 6

Sprinkle with remaining onion soup mix.

Step 7

Cook on low for 5-6 hours or until the internal temperature of the chicken is 165°F.

Step 8

Sprinkle with chopped fresh parsley and serve.

Step 9

Add the uncooked rice and the other ingredients except the chicken to the slow cooker and stir to combine.

Step 10

Add the chicken breast.

Step 11

Add 3 cups of chicken stock.

Step 12

Cover and cook on high for 3 to 4 hours, or until the chicken's internal temperature registers 165°F.

Step 13

Spray a 13x9 inch casserole dish with non-stick cooking spray.

Step 14

Saute the jalapeno & celery in some oil until softened.

Step 15

If you are using rotisserie chicken or chicken that has been cooked shred or dice it and mix it in with the celery mixture.

Step 16

Add the cooked rice, celery mixture, and one of the cans of cream of chicken soup to a large bowl.

Step 17

Mix well.

Step 18

Place the rice mixture in the prepared casserole dish.

Step 19

If the chicken is cooked and mixed in with the rice bake at 350° for 15 minutes, or until heated through.

Step 20

If the chicken is raw lay it on top of the rice mixture and bake it at 375° for 20 minutes or until the chicken reaches an internal temperature of 165°. Check the middle of the rice to ensure that it is also at at least 165°.