The week after my latest pregnancy loss was a blur of emotion—sorrow and happiness. Many good friends stepped forward and offered to bring meals. One of the meals was a crockpot chicken and rice. My friend, Stacee, brought it over, told us to plug it in, wait two hours, and enjoy. It ministered to my tummy as she ministered to my spirit.
Everyone loved it—even my outrageously picky eaters. I’ve added it to our menu because I like having complaint-free dinners. The sight of gobbling used to nauseate me. The best dinner nights are when there are seven virtually clean plates and Beatrix has more food in her tummy than in her hair.
I thought I’d share. The best part? It takes less than five minutes to completely assemble and two hours in the crockpot. It’s almost too easy.
Stacee got it from Fix-it and Forget-it Cookbook
Barbara’s Chicken Rice Casserole
2 chicken bouillon cubes
2 cups hot water
1/2 cup margarine, melted
6-oz. box Uncle Ben’s Long Grain and Wild Rice (Original Recipe), uncooked
4 1/2-oz. jar sliced mushrooms
10-oz. can cooked chicken
1. Dissolve bouillon in hot water.
2. Combine all ingredients, including rice seasoning packet, in slow cooker.
3. Cover. Cook on High 2 hours, or until rice is tender.
Oh how that picture makes me laugh!
I’ll try this recipe soon. (((HUGS)))
Yummy! I will definitely try that this fall.
Gretchen,
We made it this week. Very yummy! Of course I had to double it for my brood.
Robin’s last blog post..Happy Fall Y’all!