Recipe - Slow Cooker

Easy Chicken and Rice Casserole

10 big pieces chicken tenderloins, cut up
2 (103/4 oz) can condensed cream of chicken soup
1 small can of sliced mushrooms
1/2 cup water


1 1/2 cups Green Giant frozen sweet peas, thawed
1 1/2 cups uncooked instant white rice

Place chicken in slow cooker. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
Cover: cook on low setting for 5 to 6 hours.
Change setting to high 45 minutes before serving, stir thawed peas into chicken mixture, cover.
Stir in rice, cover about 20 minutes before serving, or until rice is tender. If desired, add salt and pepper to taste.