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Chicken and Rice Stew Recipe

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This recipe for Chicken and Rice Stew, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry and Carolyn Willems
Added: Thursday, July 23, 2009


3 cups button mushrooms, quartered
1 cup carrots, sliced
2/3 cup leeks or onions, sliced
1/4 tsp black pepper
1 tsp dried thyme, crushed
1/2 tsp rosemary, crushed
1/2 cup uncooked brown rice
1 can cream of mushroom soup
1/2 cup uncooked wild rice, rinsed and drained
12 oz skinless, boneless chicken breasts, cut into 3/4" pieces
5 1/2 cups chicken broth (3-14oz cans)

Place mushrooms, carrots, leeks, brown rice and wild rice in a slow cooker. Add chicken. Top with thyme, rosemary and pepper. Pour broth over all. Cover and cook on low heat setting for 7-8 hours or on high heat setting for 3 1/2-4 hours. Stir in cream of mushroom soup. Cook 10 minutes more. Can also include an assortment of other vegetables.




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