User Manual

11CrockPot.com
Prep: 10 minutes Cook: 5 hours
Makes: 4 servings
Ingredients:
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
- 1 can (4 ounces) sliced mushrooms, drained
- 1 1/3 cups milk
- 1 clove garlic, crushed
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon ground black pepper
- 3/4 cup uncooked regular long-grain white rice
- 1 1/4 pounds skinless, boneless chicken breast halves Lemon pepper seasoning
Directions:
1. Stir the soup, mushrooms, milk, garlic, cheese, black pepper and rice in
the removable stoneware of the Casserole Crock
TM
slow cooker. Top with
the chicken. Season with the Lemon pepper seasoning.
2. Cover and cook on LOW for 5 to 6 hours or until the chicken is cooked
through and the rice is tender. Stir the rice mixture before serving.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per
serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case
and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best
result. If you’re using larger chicken breasts they may require a little longer cooking time.
Time-Saving: This recipe may also be cooked on HIGH for 3 to 4 hours or
until the chicken is cooked through and the rice is tender.
Mushroom Chicken
Casserole