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Crock Pot Cheesy Spinach Rice Chicken

January 13, 2010

A crock pot variation of the yummy spinach rice casserole recipe

Ingredients:

4 or 5 chicken thighs or breasts (can be frozen)
1/2 bag frozen cut spinach (or 1 frozen box)
1 can of Campbell’s cream of chicken soup (can substitute cream of mushroom with garlic and herbs)
1 – 2 cups Classico alfredo sauce
6 pieces of bacon, uncooked, cut into smallish pieces
1/2 sweet onion
1/8 stick butter
1 bag of 90-second long grain and wild rice
salt
pepper
garlic
2 or 3 cups cheese, cheddar and/or mexican blend

Directions:

Put chicken pieces in crockpot and season to taste with salt, pepper, garlic
Chop onion and brown in skillet with butter (or just put in crock pot and cover with butter)
Cover chicken and onion with uncooked bacon pieces
Mix well
Add soup and mix well
Add alfredo sauce and mix well
Add spinach, frozen
Mix everything very well and make sure chicken is covered with other ingredients
Cover and cook on low for 6 to 8 hours, stirring once or twice during cooking process

30-45 Minutes Prior to Serving:

Add rice to crock pot and mix well, covering rice completely

When ready to serve:

Add in cheese (to your liking – I put in quite a bit) and stir in very well until completely melted

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