This slow cooker chicken casserole is so easy to make. You literally throw all the ingredients in and then come home to a delicious smelling, wonderful tasting complete meal. The Ritz crackers didn't brown as much as I wanted in the slow cooker, so I took out the removable oven safe part and put it in the broiler for a few minutes to get the look I wanted. Try this dish - it's super easy and delicious.
Check out these kitchen essentials helpful in making this recipe:
here’s a video showing how to make it:
- condensed cream of mushroom soup - 1 10 oz can
- chicken stock - 2 cups
- milk - 1 1/2 cups
- cream cheese - 1 small tub, softened
- salt and pepper - to taste
- Ritz crackers - 2 cups, crushed
- butter - 1/2 cup, melted
- cheddar cheese - 1 cup, shredded
- rice - 2 cups
- white onion - 1, chopped
- garlic cloves - 2, pressed
- chicken breasts - 4, boneless, skinless - cubed
- broccoli - 1 head, chopped
In a medium bowl, whisk together the mushroom soup with the stock, milk, cream cheese, salt and pepper and set aside.
In a separate bowl, toss the Ritz crackers with the melted butter and cheddar cheese until well combined.
Spray the inside of your slow cooker with cooking spray, then place the rice, onions and garlic in the bottom. Put the chicken and broccoli on top of the rice, then pour the mushroom soup mixture over the top.
Sprinkle the cracker mix evenly over the top, then put the lid on the slow cooker and cook on low for about 6 - 8 hours (or on high for 4 hours), or until the rice is soft and the chicken is cooked through.