Step 1

Prepare the onion, celery and carrots by dicing them with a sharp paring knife.

Step 2

Prepare the chicken by trimming any fat, slicing into strips and cutting into cubes.

Step 3

Open the cans of cream of chicken soup and pour them into a casserole crock pot or 8 quart crock pot. Scrape the inside of the cans with a spatula to get all of the condensed soup out.

Step 4

Add the milk to the crock pot and use a metal whisk to combine.

Step 5

Add the diced onion, celery and carrots to the crock pot.

Step 6

Next add the instant rice, shredded cheese and cubed chicken meat. Mix with a wooden spoon until completely combined with the chicken and rice evenly distributed.

Step 7

Cover the crock pot and cook on low for 3 to 4 hours or until the chicken is cooked completely and the rice is tender. If needed add 1/4 cup of milk if the mixture seems to be getting too dry as it cooks if the instant rice absorbs all of the liquids.

Step 8

Once the chicken and rice is done add the peas and black pepper and stir. Recover and continue to cook for a few more minutes until the peas are warm before serving.

Step 9

Makes 6 to 8 servings.