Slow-Cooked Parmesan Chicken

Campbell's Slow-Cooked Parmesan Chicken Recipe

It's not what you're expecting...it's better.  A creamy mushroom-onion sauce flavors chicken and rice in this slow-cooked dish that practically cooks itself.

At a glance

Prep

10 min.

Total

8 hr. 10 min.

Serves

6

Cook: 8 hr.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 1/2 pounds skinless, boneless chicken breast halves (about 6 breast halves)
6 tablespoons butter
1 envelope (about 1 ounce) dry onion recipe soup & dip mix
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 1/2 cups milk
1 cup uncooked converted long grain white rice
1/4 cup grated Parmesan cheese

How to Make It

  • 1

    Spray the inside of a 4-quart slow cooker with vegetable cooking spray. Place the chicken into the cooker. Place 1 tablespoon of butter onto each chicken breast half.

  • 2

    Stir the onion soup mix, mushroom soup, milk and rice in a medium bowl. Pour over the chicken. Sprinkle with the cheese.

  • 3

    Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.

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  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
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RID#25989

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