I made this for supper yesterday. We had kids at both Grandma's houses for the night (Saturday) and woke up at 5:30am and couldn't go back to sleep. I puttered around the house for a bit then decided to wake Jeremy up and make him go grocery shopping with me, lol! He didn't really mind....too much! It was great though because when we got to the grocery store we had our choice of prime parking spots and no crowded aisles. Also when we got home and put everything away it as the perfect time to throw something in the crock pot and then go get the kids in Nauvoo! woot! It was really good. We only had Tristan, Cedric, Cullen and Eden last night. (Asher and Liam stayed at Grandma Trapp's house). The two big boys at the chicken and rice but ultimately the large amount of mushrooms turned them off. But, Jeremy and I loved it. You can also serve it over pasta, like angel hair or whatever you want I guess!
Ingredients
- 6 whole Frozen Chicken Breasts
- 8 ounces, weight Fresh Button Mushroom Slices
- 8 ounces, weight Fresh Baby Bella Mushrooms, Sliced
- 1 onion diced
- ¼ cups Butter
- 1 package (0.7 Oz) Italian Dry Seasoning Mix
- 10 ounces, weight Can Cream Of Mushroom With Roasted Garlic
- 10 ounces, fluid Tub Of Philly Italian Cheese And Herb Cooking Cream
- 1 Tablespoon Corn Starch In A Splash Of Cold Water
- Brown Rice, Cooked...I used Basmati Rice...or use pasta
Spray a large slow cooker, then layer both kinds of mushrooms in the bottom, followed by frozen chicken breasts and onions on top.
Add melted butter, soup, Italian dressing packet and Italian Cheese and
Herb Cooking cream to the crock pot, stirring as you add.
Close lid and cook on low for 5 hours.
1 1/2 hours before serving time, make a batch of Baked Brown Rice.
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