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The first time I made this recipe I used chicken breast and reduced the slow cooker time to one hour. It tasted so yummy, but I thought it needed a little more "oomph", so I modified the recipe to suit my taste.
I used one block of Philly cream cheese and a 35g packet of salt-reduced French Onion soup mix.
When I was browning the chicken I added a small diced onion and two teaspoons of chopped garlic.
I added one cup of halved mushrooms to the slow cooker pot with the chicken.
I doubled the cooking cream to make extra sauce.
It was so delicious. Definitely a make again recipe.
I followed the recipe but after two hours the rice isn't cooked.
When I first read the recipe I was a bit apprehensive about using ten cups of milk and a can of condensed milk, as I thought it seemed like too much liquid. I think this recipe should only require half the amount of milk.
I am going to add another two cups of rice and put the slow cooker on for another two hours to see what happens.
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