Wednesday, May 18, 2011

Slow-Cooked Parmesan Chicken ***

This is an old recipe from my 2009 files.  I needed something quick to make (due to having to grocery shop and cook dinner on my lunch break, lol) that I could have ready when we all got home from baseball.  Obviously, I needed something with a long cook time.  Anyway, we loved it this time around too.  The kids devoured theirs.  I used brown rice, which works pretty well in this, considering that it cooks for so long.  I think it would be excellent with wild rice, though.  I'm thinking of trying that next time.  Instead of using six breast halves, I used three full breasts.  I really think that worked in my favor, since it kept the chicken from drying out.  It was amazingly tender.  I also hated the idea of dirtying an extra dish, so I just mixed everything in the crock, put in the chicken, put a dab of butter on each, and then spooned the topping over it.  I let it cook about 8 hours, which seemed perfect.  When we were ready to eat, I just shredded the chicken and stirred it all up.  Easy peasy.  :)

(luckymommyto2boys ~ Amy)

1 pkg. dry onion soup mix
1-1/2 cups milk
2 cans (10-3/4 oz each) Campbell's Condensed Cream of Mushroom
1 cup converted long-grain white rice
6 skinless, boneless chicken breast halves
6 tsp butter OR margarine
Pepper to taste
1/4 cup grated Parmesan cheese

Mix the dry onion soup, milk, mushroom soup, and rice in a medium bowl.
Put chicken in bottom of greased slow cooker. Place 1 tsp of butter on each breast. Pour soup mixture over all. Season with salt and pepper. Sprinkle with Parmesan cheese.
Cover and cook on low heat for 8-10 hours.

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