Parmesan
Chicken
-
serves
6
6
tbsp
butter
1
(1
ounce)
package
dry
onion
soup
mix
1
cup
converted
long-grain
white
rice
1/4
cup
grated
Parmesan
cheese
for
topping
6
skinless,
boneless
chicken
breasts
1
1/2
cups
milk
2
cans
condensed
cream
of
mushroom
soup
Salt
and
ground
black
pepper
to
taste
Mix
together
onion
soup
mix,
milk,
cream
of
mushroom
soup,
and
rice
in
a
medium
bowl.
Lay
chicken
breasts
in
the
bottom
of
a
lightly
greased
slow
cooker.
Place
one
tablespoon
margarine
on
each
chicken
breast
and
pour
soup
mixture
over
all.
Season
with
salt
and
pepper
to
taste
and
sprinkle
with
grated
Parmesan
cheese.
Cook
on
Low
for
8
to
10
hours,
or
on
High
for
4
to
6
hours.
Remove
the
chicken
to
a
heated
platter;
place
the
pan
juices
in
a
saucepan
and
heat,
stirring
often,
until
slightly
thickened.
Serve.
Submitted By (Miki)
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