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Colette & Cassi's Country Kitchen!

PARMESAN CHICKEN

Prep Time: 10 minutes

1 envelope onion soup mix
1-1/2 cups milk
2 (10.75-oz.) cans condensed cream of mushroom soup
1 cup long-grain white rice (not instant or Minute Rice)
6 boneless, skinless chicken breast halves
1/4 cup butter (salted or unsalted), cut in bits
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Combine the onion soup mix, milk, mushroom soup and rice in a bowl. Place chicken breasts in bottom of greased slow cooker. Top with butter. Pour soup mixture over top. Sprinkle with salt, pepper and Parmesan cheese. Cover; cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

Yields 6 servings