THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Kay's Chicken and Rice Delight


4 boneless skinless chicken breasts or 8-9 chicken tenders
1 can of cream of mushroom soup
2 cans of cream of chicken soup (you could use one can of cream of celery and one can of cream of chicken)
1 bay leaf
1 onion, diced
2 ribs of celery, diced
2 T parsley flakes
3 T Worcestershire sauce
½ cup of either diced carrots or frozen green peas (You might want to try broccoli florets too).
Garlic powder
Black pepper
3/4 cup of chicken broth
2 cups long grain rice (works well with brown or wild rice)

Rinse chicken and season well with garlic powder and pepper.  Spray crock pot with cooking spray.  Pour rice, chicken broth, and soups into the crockpot.  Mix. Place chicken on top of rice mixture.  Add seasonings and vegetables. Cover.  Cook on low for 5 hours.  Remove lid and mix ingredients, slightly shredding chicken as mixing. Continue to cook for one hour.    If you don’t have long grain unconverted rice but have instant rice, you can mix the soups and pour on top of chicken, vegetables, and seasonings in your crockpot.   Do not use chicken broth.  Instead, after chicken has cooked 5 hours.  Pour 2 cups of chicken broth in a pot and bring to a boil on the stove.  Add 2 cups of instant/minute rice. Cover and let sit 5-10 minutes.  Pour into crock pot and mix well.  Cook one more hour in crockpot to meld flavors.
Note:  Because I like a lot of garlic powder and pepper in my foods, I also sprinkle some in the soup mixtures.

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