From "The Overworked Mom's Stress Free HomeKeeping" by Laura Dellutri
- 2 10.75- oz. cans Campbell’s cream of chicken soup
- 2 c. milk
- 1 tsp. pepper
- 1 lb. chicken tenders or boneless breasts cut in 1” strips and browned
- 4 c. cooked Uncle Ben’s instant rice, prepared according to
Combine soup, milk, and pepper in crock-pot. Add chicken. Cook on medium setting for 2 hours. Serve over rice.
NOTE: This recipe serves 6-8 and can be prepared in crock-pots that hold anywhere from 3-l/2 to 5 quarts. Cooking time may vary according to your preferences regarding the texture of the food.