This past week has been draining. Midterm just sucks the life out of you. I wrote two papers and took two midterms this week. (I didn't sleep much.) Anyways, enough with my excuses. In order to make up for my extended absence this week, I am finally giving you that recipe that I promised here and here.
Creamy Mexican Chicken and Rice in the Crock Pot
3-4 chicken breasts (about 1 1/2 pounds), cut in half or thirds (depending on the size)
1 can rotele
2 cans cream of chicken soup
1 can cream of celery soup
1 cup Minute rice
Place the chicken pieces in a gallon size bag and add the rotele. Marinate in the fridge overnight. (You can skip this, but you will lose out on a little flavor.)
Add the soups and rice to the crock pot. Then add the chicken and rotele. Give it a quick stir to cover the chicken and stir in the rotele. Cook on low for 5-6 hours.
Yep, it's that simple! Hope you and your family enjoy it!
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