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1
Allow the cream cheese to soften at room temperature.
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2
In a medium sized bowl mix together the cream cheese and the soup.
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3
The cream cheese may not completely blend in, but it will melt later.
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4
If you are adding a can of drained mushrooms, add them in now.
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5
Season the mixture per your taste.
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6
I usually use salt, pepper and garlic powder.
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7
Combine the soup mixture and chicken breasts in a crock pot.
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8
Cook on high heat for 3-4 hours or low for 6-8 hours.
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9
I like to cube up my chicken for faster cooking and easier eating.
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10
As it cooks, you may want to add some water, depending on how thick or thin you want it to be.
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11
After the chicken has cooked all the way through (no pink in the middle)you are ready to cook your rice.
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12
For my family of 5, I usually use 4 cups of rice and water.
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13
This makes extra, but I like to have some left over.
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14
Choose your serving size from the box, and follow the directions.
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15
**For faster cooking time: When I am in a hurry, I boil my chicken breasts first.
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16
I use the chicken broth (the water that I boiled the chicken in) to add to the soup mix.
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17
I have also used canned chicken when I was out of frozen chicken breasts.
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18
If this is the case, you just need to cook it in the crock pot until its heated through.
