Chicken With Broccoli, Rice And Cheese In The Slow Cooker

If you're all about comfort food, this recipe is for you.  I absolutely love the cheesy goodness in this dish, it's easy and it's super yummy; and the best thing about it is you throw it altogether in the morning before you leave for work and it's ready when you get home. 

This one is so creamy and delicious, I double the recipe and freeze one for later.  Which I might add, is just as good warmed up as the first time around. Don't shy away from freezing meals for those days when you just don't feel like making anything, and we ALL have those days.  It saves time and money and also feeds the hungry masses with no complaints.

Family friendly and so tasty, there may not be any leftovers to be found.

This recipe  serves a family of 6. 

What You Need:

Cooking spray

1 1/2 cups uncooked instant white rice

1 1/2 lbs skinless, boneless chicken breasts halved, I throw chicken in raw

2 cups shredded cheddar cheese

2 cups fresh broccoli florets (16 oz bag if using frozen)

3 large carrots , sliced (about 2 1/4 cups) May use 2 cans if preferred, drained, if you don't love carrots reduce this to 1 to 1 1/2 cans)

1 can (10 3/4 ounces)  Condensed cream of chicken and mushroom soup (Any brand, if you can't find this combination, substitute 1 can of cream of mushroom or 1 can of cream of celery)

1 can (10 3/4 ounces) Condensed cream of chicken soup

1 1/2 Cups of water

What To Do:

Spray a 5 or 6 quart slow cooker with cooking spray. Place the rice in the slow cooker. Layer the chicken, 1 cup cheese, broccoli, carrots, soups, followed by the rice and the remaining cheese. Pour the water around the edges of the slow cooker, do not stir.

Cover and cook on LOW for 6 to 8 hours or until the chicken is cooked through. Stir the rice and vegetables before serving.

Enjoy!

If You Are Doubling:

I have a 6 quart slow cooker that I use for this recipe, now if you are doubling this recipe, which I did as well, prepare for it to expand quite a bit. So don't use any smaller size; again, this is only if you are doubling it.

Spray the inside of a 9 x 13 baking dish and spoon mixture into it.

Cover with aluminum foil, I always write the date as well as what it is.  Cover with a plastic lid and pop in the freezer. The meal should be just fine for up to 3 months, I never leave anything in after that time period; usually because I need to use it sometime before then.

When you are ready to have this delicious meal again:

Preheat oven to 400

Remove from freezer, remove plastic lid and foil.

Sprinkle 3 Tbs of plain bread crumbs, over top of frozen meal and drizzle with 2 tbs of melted butter or margarine.

Pour 1/4 cup of water around the edges of the dish, be sure to save enough to distribute evenly.

Cover with foil vented for 1 hour and 45 minutes or until bubbly.

Uncover and bake for an additional 15 minutes or until breadcrumbs are crunchy.

Enjoy, Again!!