Parmesan Chicken

I decided to try this recipe because I had about 6 frozen chicken breasts in the deep freeze that i defrosted in the microwave this morning!

Once again I forgot to take pics when I am making the recipe! Must remember to do next time!

Parmesan Chicken-

Ingredients:

1 packet onion soup mix
1 cup uncooked white rice
2 cups of Parmesan cheese, grated and divided
1 1/2 cups milk
2 cans cream of mushroom soup
6 boneless, skinless chicken breasts
6 tablespoons of butter
salt and pepper, to taste
 * I decided to double the soup mix, rice, parm cheese, milk, and soup 


Directions:  
1. Mix together onion soup mix, rice, 2 cups Parmesan cheese, milk, and soup in a medium bowl.
2. Spray the slow cooker with cooking spray (if you have a non-stick insert, you can skip this).
3. Lay chicken breasts on the bottom (don't worry if you have to overlap them) and place 1 tablespoon butter on each chicken breast.
4. Pour the soup mixture over the chicken.
5. Add salt and pepper to taste.
6. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
 *My chicken was still slightly frozen so I cooked on LOW for 9 hours and it was done!


Review: 
This recipe was really good! It got a rave review from the husband and Grace really seemed to enjoy it.  We served it with some steamed broccoli and Grace also had apple sauce with it.  It was a bit on the saltier side because of the soup mix and soup itself but I am glad that I did decide to double the soup mix, rice, parm cheese, milk, and soup  It is defiantly something that I will make again!  It was enjoyed by all of us!

Plenty of leftovers for tomorrow night!!