I threw this together on the fly tonight after a rather crazy day, and it turned out really great! I always keep some chicken in my freezer and I've found the best way to cook it is in the crockpot. I also recently discovered minute rice and find it is perfect for this kind of dish.
Serves 2
2 chicken breasts (I put them in frozen)
1 can cream of chicken and mushroom soup
1 glass white wine
8 baby bella mushrooms, sliced
handful of spinach
1 cup minute rice
Put the chicken breasts in the bottom of the crockpot, mix the soup and wine in a separate bowl or jug then cover the chicken. Cook on high for about 2 hours.
Add the mushrooms and cook for another 30 minutes, then add the spinach to the top of the dish and leave to wilt for another 15 minutes.
Remove the chicken and stir in the wilted spinach, then stir in the minute rice and cook for a further 15 minutes.
You can either slice the chicken and return it to the pot or just serve it whole.
I served this with steamed baby carrots as I needed to use them, but it would go really well with either peas or broccoli I think.
I plan to make this a lot in the future. It was really delicious and took very little work.
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