Ingredients
1
package (8.25 ounces) skillet-dinner mix for mushroom and wild rice
1
pound skinless, boneless chicken breasts, cut into 1-inch pieces
1
can (14 1/2 ounces) ready-to-serve chicken broth
1
can (12 ounces) evaporated milk
1/2
cup water
2
tablespoons margarine or butter, melted
2
tablespoons instant chopped onion
Preparation
Mix uncooked rice and sauce mix (from dinner mix) and remaining ingredients in 2- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 5 to 6 hours or until rice is tender.
Stir mixture. Cover and let stand about 15 minutes or until thickened and desired consistency.
