Crock Pot Chicken Veggie and Rice Casserole
Miz Helen's Kitchen
Ingredients
3 skinless boneless chicken breast, cut in bite size
3/4 cups long grain rice
1 1/2 cups water
1(10-3/4 ounce) cream of chicken soup
2 cups frozen chunky mixed vegetables
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry season
1 cup Cheddar and Monterrey Jack cheese, shredded
Directions
Mix the rice, salt, pepper, soup, and water together.
Add the frozen vegetables, making sure that all the vegetables are separated and covered.
Pour the rice mixture into a preheated crock pot or slow cooker.
Cover the cut chicken with the poultry season and very carefully place it on top of the rice and vegetable mixture.
Cook on high for 4 hours.
Remove the lid and cover the chicken with the cheese. Return the lid and cook for 10 more minutes.
Enjoy!