Yes it is. And yes, it's going to be sticky rice, thanks to the soup and the 
cooking time. I usually tear the chicken breasts apart before serving too, as 
they're tender enough they break up nicely.

> -----Original Message-----
> From: Teresa Mullen via Cookinginthedark
> [mailto:[email protected]]
> Sent: Wednesday, November 11, 2015 3:50 AM
> To: [[email protected]]; Holly Anderson
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> I never thought you could cook rice in the crockpot. I always wanted to
> try that this would be a good recipe for that I love rice it is my
> downfall! LOL so a cup of rice with that really cook through? Or I mean
> a cup of water is that enough water for the rice?
>
> Teresa MullenSent from my iPhone
>
> > On Nov 10, 2015, at 5:02 PM, Holly Anderson via Cookinginthedark
> <[email protected]> wrote:
> >
> > Hi all.  I was looking through af older of saved recipes, mainly from
> this list. looking for something interesting to try, and I found this
> chicken and rice recipe.  I will paste it below, but I’m wondering if I
> can substitute brown rice instead of long grain rice.  I’ve never done
> anything before with rice, so sorry if this is a dumb question.
> >
> > Here’s the recipe.  It’s a crockpot recipe.
> >     1 cn  cream of celery soup
> >     3 ea boneless, skinless chicken breast halves
> >     1 tb  dry onion soup mix
> >     ½  c.  long-grain rice, uncooked
> >     1  c water
> > Combine the soup, water, and rice in a well greased crock pot. Stir
> well.
> > Put the chicken breasts on top of the rice mixture. Sprinkle the
> onion
> > soup mix over the chicken breasts. Cover and cook on low 7 to 9
> hours.
> > Variations: Add two cups of mixed frozen vegetables to the rice and
> > the rest of the onion soup mix before including the chicken.  Use
> pork
> > steaks instead of chicken. For a spicier dish use a dash of Tabasco
> on
> > the meat before the onion soup.
> > Source: CND List, Anna
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> >
> >
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