Thursday, June 9, 2011

Creamy Chicken and Wild Rice from Heather

2 Cans Cream of Chicken Soup

1 ½ Cups Water

1 Package (approx 6oz) Seasoned Long-Grain and Wild Rice Mix (white rice can be used as a substitute)

4 Large Carrots, thickly sliced

8 Boneless, Skinless Chicken Breast Halves

Mix all ingredients in large ziplock bag.

Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in Crock Pot (make sure to take out of bag). Bake Covered, on Low for 7-8 hours or on High for 4-5 Hours.

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