A while ago I saw a refrigerator that had a computer that you could enter your ingredients and a recipe would pop out! I'd love that.
Creamy Chicken & Wild Rice
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 7 hours
Serves: 8
Ingredients:
2 cans (10 3/4 ounces
each) Campbell's® Condensed Cream of Chicken Soup (regular
or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)
1 pkg. (6 ounces)
uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breasts halves (about 2 pounds)
Directions:
Stirthe soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Coverand cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
*Oron HIGH for 4 to 5 hours.
OvenPreparation: Prepare the recipe as above except reduce the water to
1 cup, and slice the carrots 1/2" thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375°F. for 1 hour or until the chicken is cooked through.