Creamy Chicken & Rice

I normally just throw chicken and rice together. I've not really used a recipe in the past. But the other day I was looking for chicken recipes on Pinterest and I found a recipe for creamy chicken and rice and it sounded so good, I thought I would give it a go.

I didn't have all the ingredients so I tweaked it a bit to use the ingredients I had on hand.

It was such a success, my husband asked me to write it down and make sure to put it on my list of regular meals. I hope you and your family enjoy it as much as we did.

Ingredients:

• 3 Large Chicken Breast (mine were frozen)
• 1 Can Cream of Mushroom Soup
• 2 Cups Chicken Broth
• 2 Cups Water
• 2 Cups Carrots (I used baby carrots and I didn't cut them up, but I will next time.)
• 3 Shake Celery Salt
• 1/4 Cup Parmesan Cheese
• 2 tsp. Paprika
• 1/2 Tbs. Minced Garlic
• 2 tsp. Garlic Salt
• Black Pepper to taste
• 1/8 tsp. Cyan Pepper
• 1 1/2 Cups Instant Brown Rice

Directions:

• Turn the crock pot on high.
• Place the chicken breasts and carrots in the bottom of the crock pot.
• Mix up all the other ingredients, excluding the rice and pour over the chicken and carrots.
• Let chicken cook for approximately six hours or until cooked and tender.
• Once chicken is cooked, remove it from the crock pot and shred with two forks.
• Add rice to the crock pot and mix.
• Add shredded chicken back to crock pot and mix well.
• Let cook for approximately one more hour or until rice is tender.