Chicken with Wild Rice and Herbs Tuesday, October 27, 2009


1 6 oz pkg long grain and wild rice mix
6 boneless skinless chicken breast halves
1 TBSP cooking oil
8 oz sliced fresh mushrooms
1 can cream of chicken soup
1 cup water
3 bacon strips, cooked and crumbled (optional)
1 tsp dried parsley flakes
1/2 tsp dried thyme
1/2 tsp dried tarragon


Place rice in slow cooker, reserving the seasoning pack. In a large skillet, brown the chicken in the oil. Add to slow cooker. In the same skillet, sauté mushrooms until tender and spoon over chicken. Combine the soup, water, bacon (if using), herbs and contents of the seasoning pack. Pour over top. Cover and cook on low for 4 to 5 hours.

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