Creamy Rice and Chicken Recipe III

Creamy Rice and Chicken Recipe III

1 canned cream of mushroom
1 canned cream of celery
1 canned whole mushrooms (small)
1 jar strips of pimento (small); strained
1/2 green bell pepper; sliced
1/2 onion; minced
1 canned water chestnuts; strained & sliced
8 pcs of breasts of chicken; cut into 2
1/8 cup of Parmesan cheese; grated
1 tsp of Salt
1 tsp of ground black pepper
1 tsp of garlic powder
3/4 cup of rice

Pour the rice into the crockpot. Set aside. Meanwhile, mix together chicken, salt, pepper, and garlic in a bowl. Set aside.

Combine cream of celery, cream of mushroom soup, mushrooms, pimento strips, green bell pepper, onions and water chestnuts in a large bowl. Stir ’til well-blended.

Pour 1/2 of the mixed soup over the rice, to be followed by the chicken. Evenly top the chicken with what is left of the soup. Cover with lid. Set heat to low. Cook for about 6-8 hours (’til chicken becomes tender). Sprinkle with grated Parmesan prior to serving.

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