I am so excited to be adding the Recipe of the Week!

This first dish is what I would call a “pantry meal” –  a dish made up by using ingredients you would have in your pantry.

At my home, chicken, rice and soup are always on hand.  I am also a big slow cooker fan. I like to put the items together and toss them into the crock pot knowing dinner will be done later in the evening while I am doing other tasks.

What you will need:

4 skinless, boneless chicken breasts cut into pieces
1 (8 oz.) sour cream
1 (10.5 oz.) can of cream of chicken soup
1 (8oz.) cream cheese cut into small cubes
1/2 C. milk or water
1/4 C. finely diced onion
1 C. sliced fresh mushroom’s
2 TBSP. margarine
salt & pepper to taste
4 C. cooked rice

First start by placing the onion’s, mushroom’s and margarine into a small pan and saute until tender.

Next place the chicken, sour cream, soup, milk and seasoning’s into the slow cooker. Add in the saute veggies. Stir until well coated.

Cook on high setting for 4 hrs. or low setting for 6 hrs.

The last 45 minutes add in the cream cheese that has been cut into small cubes.

To serve place cooked rice onto plate and top with the hot chicken mixture.

*Note: you can also use cooked pasta noodles in place on the rice.*


For more great recipes and home ideas, visit Lark’s blog at larkscountryheart.blogspot.com.