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Creamy Chicken Tenders

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 package directions

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.

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