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Sunday Simmer: Chicken Veggie Surprise

1 1/2 cups shredded Cheddar cheese (about 6 ounces) 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup 1 can Campbell’s® Condensed Cream of Chicken Soup 1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock 6cups fresh broccoli florets 6 medium carrot, peeled and thinly sliced (about 3 cups) 1 3/4 pounds skinless, boneless chicken…

oretha
1–2 minutes
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  • 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
  • 1 can Campbell’s® Condensed Cream of Chicken Soup
  • 1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 6cups fresh broccoli florets
  • 6 medium carrot, peeled and thinly sliced (about 3 cups)
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 1 1/2 cups uncooked instant white rice
Instructions
Step 1  Stir 1 cup cheese, soups and broth in a medium bowl.
Step 2 Place the broccoli and carrots into a 5-quart slow cooker.  Top with the chicken. Pour the soup mixture over the chicken.
Step 3 Cover and cook on LOW for 6 hours or until the chicken is cooked through.
Step 4 Remove the chicken from the cooker.  Turn off the cooker.  Stir in the rice and top with the chicken.  Sprinkle with the remaining cheese.  Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted.  Stir the rice mixture before serving.

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