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Chicken and Rice Bake



  • 1 (10 3/4 ounce) condensed cream of celery soup
  • 2 chicken breasts, skinned and boned
  • 1 (2 ounce) can sliced mushrooms, undrained
  • 1 tablespoon dry onion soup mix
  • 1/2 cup raw long grain converted rice


  1. Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well.
  2. Lay the chicken breasts on top of the mixture.
  3. Sprinkle the onion soup mix over. Cover.
  4. Cook on LOW for 7 to 9 hours.
  5. Serve hot.

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