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Campbells Creamy Chicken and Wild Rice (Rival Crock Pot recipes)
Servings: 8
Ingredients
  • 2 cans 10 ¾ ounces each Campbell’s cream of chicken soup
  • 1 ½ cups water
  • 1 package, 6 ounces, seasoned long grain and wild rice mix
  • 4 large carrots, thickly sliced
  • 8 boneless skinless chicken breast halves 8 to 12 boneless skinless chicken thighs
  •  
  • Half Recipe  (serves 4)
  • 1 can 10 3/4 ounces Campbell's Cream of Chicken soup
  • 3/4 cup water
  • 1/2 of a 6 oz. package seasoned long grain and wild rice mix (Make sure you mix the powdered seasoning packet well then scoop out Half for this recipe)
  • 2 large carrots, thickly sliced
  • 4 boneless skinless chicken breasts, or  5 to 6 boneless skinless chicken thighs.
  •  
  • Quarter Recipe (serves 2)
  • 5 1/3 ounces (half a can) Campbell's Cream of Chicken soup
  • 1/3 cup water
  • 1/4  of a 6 oz. package Seasoned long grain and wild rice mix (Make sure you mix the powdered seasoning packet well then scoop out 1/4  for this recipe)
  • 2 boneless skinless chicken breasts or 3 to 4 chicken thighs
Steps
  1. Mix the soup, water, rice, and carrots in the crock pot slow cooker.  Add chicken and turn to coat.
  2. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours or until done.
Notes
  • At this point I don't know how much is in the seasoning packet.  (1 tablespoon or 2) 
  • If there is 1 tablespoon this = 3 teaspoons.  so for half recipe you would need 1 1/2 teaspoons for a 1/4 recipe you would 3/4 teaspoon. etc.