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2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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1 1/2 cups water
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4 large carrots, thickly sliced (about 3 cups)
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1 package (6 ounces) uncooked seasoned long-grain and wild rice mix
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8 skinless, boneless chicken breast half (about 2 pounds)
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Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through and the rice is tender.
Time-Saving: Or you may cook this recipe 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. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.
Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 306, Total Fat 8g, Saturated Fat 2g, Cholesterol 79mg, Sodium 876mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 31g, Vitamin A 134%DV, Vitamin C 7%DV, Calcium 5%DV, Iron 11%DV
Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 275, Total Fat 5g, Saturated Fat 2g, Cholesterol 76mg, Sodium 636mg, Total Carbohydrate 25g, Dietary Fiber 2g, Protein 31g, Vitamin A 135%DV, Vitamin C 7%DV, Calcium 5%DV, Iron 11%DV
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