Recipe - Crock Pot Chicken And Rice

1 cn Cream of Celerey soup
1 cn Cream of Mushroom soup
1 small Can mushrooms
One half Onion chopped
1 cn Sliced water chestnuts
4 Chicken breasts (up to 6)

Combine all ingredients except chicken in a bowl, mix well. Pour in 1/3 of
the mixture into crock pot. Place chicken on top. Pour remaining mixture
over all. Cook on high for 3 hours (or you can cook it on low all day) or
until chicken is tender.

You can also chop the chicken up into bite size pieces before placing in
the crock pot. I like doing this because it's easier when to cut raw
chicken than cooked chicken.

The rice I make in a steamer.

Posted to EATL Digest by Tami tamig@PACIFIER.COM on Sep 20, 1997