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The hustle and bustle of daily life can often leave little time for elaborate cooking, which is why the "Dump and Go" style of cooking has gained immense popularity among busy families and individuals alike. The One-Pot Wonder: Dump and Go Crockpot Chicken and Rice Casserole perfectly embodies this cooking philosophy. This hearty casserole is not only convenient to prepare, but it also delivers a comforting, savory meal that the entire family will love. With just a few simple steps, you can create a delicious dish that offers an abundance of flavor while minimizing the chaos in your kitchen.

Dump and Go Crockpot Chicken and Rice Casserole

Looking for an easy weeknight dinner? Try this One-Pot Wonder: Dump and Go Crockpot Chicken and Rice Casserole! With just a few simple ingredients and minimal prep, you can create a comforting, delicious meal that the whole family will love. Enjoy tender chicken, fluffy rice, and nutritious veggies all cooked together in one pot. Perfect for busy days, this recipe simplifies clean-up while delivering on flavor. #CrockpotRecipes #OnePotMeals #EasyDinner #FamilyCooking #ComfortFood #MealPrep
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Ingredients
  

2 cups uncooked long-grain rice

1 pound boneless, skinless chicken breasts (about 3-4 pieces)

4 cups low-sodium chicken broth

1 can (10.5 oz) cream of mushroom soup

1 cup frozen mixed vegetables (peas, carrots, corn)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon salt (adjust to taste)

1 cup shredded cheddar cheese (optional, for topping)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Prepare the Slow Cooker: Grease the inside of a 6-quart crockpot with cooking spray to prevent sticking.

    Layer Ingredients: In the bottom of the crockpot, evenly spread the uncooked rice. Place the chicken breasts on top of the rice.

      Combine Liquids and Seasonings: In a medium bowl, whisk together the chicken broth, cream of mushroom soup, garlic powder, onion powder, paprika, black pepper, and salt until well combined.

        Assemble the Casserole: Pour the broth mixture evenly over the chicken and rice. Sprinkle the frozen mixed vegetables on top – do not stir.

          Cook the Chicken and Rice: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.

            Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir everything gently to combine.

              Add Cheese (optional): If using cheese, sprinkle the shredded cheddar on top and cover again for about 10-15 minutes until the cheese melts.

                Serve: Once the cheese is melted, garnish with fresh parsley before serving. Scoop onto plates and enjoy your comforting casserole!

                  Prep Time: 10 minutes | Total Time: 6-8 hours | Servings: 6-8 servings