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Cow Dutch Oven Giveaway
We really do love our Dutch oven, the original slow-cooker!
Slow Cooker Recipe
Company Casserole
This time of year it feels like we all gravitate towards our comfort foods. It is cold in our neck of the woods and sometimes we just want that special casserole that we sniffed when we walked in the door from school long ago. We knew supper was on the way, and all was right with the world.
This is a casserole that brings back memories for us. It is reminiscent of a basic rice and chicken casserole, but adding shrimp and slivered almonds gives it a special twist.
So, if you are cold and feeling the need for some comfort, try this one out.
Company Casserole
Fix-It and Forget-It Lightly, Revised and Updated, page 126
Makes 6 servings
Prep.Time: 15-25 minutes
Cooking Time: 2-6 hours
Ideal slow cooker size: 4- to 5- qt.
1 ¼ cups uncooked rice
2 Tbsp. butter, melted
3 cups fat-free, low-sodium chicken broth
1 cup water
3 cups cut-up, cooked skinless chicken breast
2 4-oz. cans sliced mushrooms, drained
1/3 cup light soy sauce
12-oz. pkg. shelled frozen shrimp, thawed
8 green onions, chopped, 2 Tbsp. reserved
2/3 cup slivered almonds
1. Combine rice and butter in slow cooker. Stir to coat rice well.
2. Add remaining ingredients except shrimp, almonds and 2 Tbsp. green onions.
3. Cover. Cook on low 5-6 hours or on high 2-3 hours, until rice is tender.
4. Fifteen minutes before the end of cooking time, stir in shrimp.
5. Sprinkle almonds and green onions over top before serving.
I am going to try this! Sounds wonderful!
Oh this sounds really good…I am going to definately try this.
The picture shows already cooked shrimp…is that what I should use?
I used brown rice and found that it was a bit soupy but enjoyed by all! My son-in-law does not appreciate either mushrooms or shrimp, so my next effort will include andouille!