Chicken and Wild Rice Casserole-Crock Pot

This recipe turned out great! Once again I loved the minimal time I spent in the kitchen on a great summer day--leaving me more time to be with my kids. I doubled the recipe and put it in my 5 quart crock-pot and cooked it on high for 3 1/2 hours. A single recipe would have easily have served my little family, but had we family join us for the evening. My kids, my nieces, and nephew all gobbled it down, but most of them LOVE rice! This recipe comes via www.disneyfamily.com and I was once again pleasantly surprised. Enjoy!!

Hands-On Time: 15 minutes

Ready In: Low 3 to 4 hours

Yield: 4-6 servings

Ingredients

2 slices bacon, chopped
3 tablespoons olive oil 1 1⁄2 pounds chicken thighs, trimmed of excess skin (I used skinless boneless thighs)
1⁄2 cup diced onion
1⁄2 cup diced celery
2 tablespoons Worcestershire sauce
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon dried sage
1 cup converted long-grain white rice
1 package (4 ounces) wild rice
6 ounces brown mushrooms,* wiped clean and quartered (I used white button mushrooms)
3 cups hot chicken broth, or enough to cover chicken
Salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish

Directions

Microwave bacon on high (100% power) 1 minute. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Add olive oil and spread evenly on bottom. Place chicken in CROCK-POT® slow cooker, skin side down. Add remaining ingredients in order given, except parsley. Cover; cook on LOW 3 to 4 hours, or until rice is tender.

Uncover and let stand 15 minutes. Add salt and pepper, if desired. Remove skin before serving, if desired. Garnish with chopped parsley.

*Ingredient Tip Use "baby bellas" or crimini mushrooms. Or, you may substitute white button mushrooms.