Chicken And Rice Casserole Recipe

Ingredients

1

lb boneless skinless chicken thighs, each cut into 4 pieces

1

can (10 3/4 oz) condensed cream of chicken soup

1

jar (4.5 oz) sliced mushrooms, undrained

1/2

cup water

1 1/2

cups frozen sweet peas, thawed

1 1/2

cups uncooked instant white rice

Preparation

In 3- to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.

Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.

About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.