Creamy Chicken and Rice Dish

This is a 'comfort food' go to dish that's so fast and easy you'll soon have it on your family favorites list.

The creamy sauce with chicken and rice is sure to please everyone and you can make it ahead with the slow cooker or just in time baked in the oven.

~Fill the Freezer by bagging the ingredients to make it a quick meal any day of the week.


7 tablespoons Tortilla Soup Seasoning Blend  (recipe in the soups eCookbook Here) (or 1 single use blend)
3 pounds boneless, skinless chicken breasts
1 10.75-ounce can cream of chicken soup
1 10.75-ounce can water
8 oz frozen mixed vegetables
3 cups instant rice, uncooked 

Slow Cooker Option:

  1. Place the chicken into a slow cooker.  Combine the cream soup, water, rice, vegetables and seasoning in a bowl and pour it over the chicken.  Cover and cook on low for 4-6 hours (or high for 4 hours) 
Baking Option:
  1. Preheat oven to 350 and prepare a 9x13 dish with nonstick spray. 
  2. Place the chicken into the pan.  Combine the cream soup, water, rice, vegetables and seasoning in a bowl and pour it over the chicken. Cover with foil and bake for 30 - 45 minutes, or until chicken is no longer pink in the center.  
Dinner's in the Bag
This dish is perfect for bagging and freezing.  Place all of the ingredients into a gallon sized freezer bag that has been labeled with the recipe name.  Squeeze out all of the air, seal and lay flat in freezer.  Thaw to slow cook or bake at a later time. 

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