Creamy Chicken and Wild Rice

Ingredients

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves

Directions

Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Footnotes

*Or on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2 inch thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375 degrees F for 1 hour or until the chicken is cooked through.

Recipe suggested by Missy Timberlake