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Crockpot Chicken and Rice Casserole Recipe

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This recipe for Crockpot Chicken and Rice Casserole is from Becherer Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 chicken breast
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1/2 teaspoon Bell's Poultry seasoning
3 gloves garlic, minced
1 cup minute rice.

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination( for example: 2 cans cream of chicken soup and one can celery soup)
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.

Turn heat to high for 10 min., then reduce to med. and cook for 4-5 hrs. Or cook on high for 3-4 hrs.
Don't use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to being food up to a safe temp. Quickly beginning slow cooking to the medium or normal setting




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