Chicken and Rice Casserole

Chicken and Rice Casserole

(adapted from a recipe in the Fix-It and Forget-It Cookbook)

10.75-oz. can cream of celery soup
10.75-oz. can cream of mushroom soup
8-oz. can sliced water chestnuts, undrained
1 cup raw long grain rice
6 boneless/skinless chicken-breast tenders
2 Tbsp. dry onion soup mix

Combine soups, water chestnuts, and rice in greased slow cooker. Mix well.

Layer chicken breasts on top of mixture. Sprinkle with onion soup mix.

Cover. Cook on Low 4-6 hours.

Note from Karla: The original recipe called for canned mushrooms instead of the water chestnuts. Lyle and the kids aren't crazy about mushrooms, so I used one can of cream of mushroom soup (instead of all cream of celery) and added the water chestnuts instead. I served it with a green salad.

We had this last night. Lyle gave it a 3 on a scale of 1-5, with 3 being, "Okay. Fix it once in awhile, every month or two." He thought it needed more spices. I might marinate the chicken in Italian dressing next time.