I’m trying this recipe for this evenings dinner. It interests me…..not only because it’s for the Slow Cooker, but because it has evaporated milk & Velveeta Cheese in it! I’m not a real lover of Velveeta, but if you combine it with the cream of chicken soup, and the milk….it has to be creamy and delicious. The original recipe, says to add the Cooked Rice, into the slow cooker, and cook on low for 2 to 3 hours. **I believe, that I will add all the ingredients, except for the rice. Then, I can just serve the saucy chicken over cooked rice. I will post a picture after it’s done! Try it with me.
SLOW COOKER – CHICKEN BROCCOLI CASSEROLE
YOU WILL NEED:
1 onion, chopped
3 TBLS. oil
2-3 c. uncooked chicken, cut in 1″ pieces
1 (10 3/4 – oz.) can cream of chicken soup
1 (12 oz.) can evaporated milk
2 c. cubed Velveeta cheese
3 c. cooked rice
2 c. frozen broccoli cuts, thawed
1/4 tsp. pepper1 (4 oz) can mushrooms, drained (opt.)
Saute onion in oil or margarine in a skillet. Add chicken and saute until no longer pink. Combine all ingredients in slow cooker. Cover. Cook on low 2-3 hours.