Parmesan Chicken

The Olympics have all my attention right now, so I did not get a chance to post this last night! So, for the next couple of weeks, bear with me!!

We had crock pot night a couple nights early this week. Normally it is Wednesday, piano lesson night. But this week is Ash Wednesday and we have church that night after piano, so there won’t be time to come home and eat first. So it’s going to be a quick (meatless) dinner somewhere before church!

Here’s what we had Monday night:

Parmesan Chicken – I think I got this recipe from allrecipes.com years ago

4 boneless skinless chicken breasts
2 tablespoons butter
1 cup converted long grain white rice (I use Uncle Ben’s)
1 pkg. dry onion soup mix
2 cans condensed cream of mushroom soup
1 ½ cups milk
¼ cup grated parmesan cheese
Salt & pepper

1. Mix together rice, onion soup mix, mushroom soup and milk in medium bowl.
2. Lay chicken breasts in the bottom of a lightly greased slow cooker. Place ½ tablespoon of butter on each breast and pour soup mixture over all.
3. Sprinkle with salt, pepper and cheese.
4. Cook on low for 8-10 hours.

This is another ultimate comfort food dish. A couple of notes, I use Campbell’s Healthy Request Cream of Mushroom soup to lighten up the sodium in this dish. The onion soup mix already has a lot, so you don’t really need it. I also don’t add any extra salt, just pepper and parmesan cheese.

When this dish is done cooking, the chicken will basically fall apart. You can just scoop up a bowlful of it and serve it alongside a hot vegetable dish or a tossed salad.