Slow-Cooked Creamy Parmesan Chicken & Rice

Ingredients:

Vegetable cooking spray 6 skinless, boneless chicken breast halves 6 tablespoons butter or margarine 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup 1 1/2 cups milk 1 cup converted long-grain white rice 1/4 cup grated Parmesan cheese

Directions:

1.	Spray the inside of a 4-quart slow cooker with the cooking spray. Place the chicken into the cooker. Place 1 tablespoon of butter onto each chicken breast half.
2.	Stir the onion soup mix, mushroom soup, milk and rice in a medium bowl. Pour over the chicken. Sprinkle with the cheese.
3.	Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.

Original post: Allrecipes

Broccoli & Cheese Casserole

This recipe was wonderful – but not the lowest calorie. A great comfort food.

 

Ingredients

• 1/2 cup uncooked white rice
• 10 ounces broccoli florets
• 10 ounces cauliflower florets
• 1/4 cup butter
• 1 onion, chopped
• 1 pound processed cheese food, cubed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 5 3/8 fluid ounces milk
• 1 1/2 cups crushed buttery round crackers

Directions

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
2. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. In a large saucepan, melt butter and saute onion. Add soup, milk & cheese, stir to melt. Stir cauliflower, broccoli and rice into the saucepan. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Note: I used my rice cooker to steam the rice & veggies. My 7 year old LOVED this!!