My husband has to put up with my recipe experiments. Some good, some not so good. But, you never know if you'll like something until you try it. It doesn't seem to bother him to eat the same thing over and over, but I like a little more variety. Since I'm always reading cookbooks, I tend to find recipes that sound good but may only be appealing to me. In any case, this one comes from a book called "Fix-It and Forget-It Slow-Cooker Magic". I've seen it in other books over the years and have always bookmarked it as one I'd like to try. Well, today was that day!
This casserole rocked! I can't believe it took me over 10 years to make it. I used brown rice and low sodium soy sauce and chicken broth.
makes 4 to 6 servings
ideal slow cooker: 4-or 5-quart
1-1/4 cups uncooked converted rice
1/2 cup butter, melted
3 cups chicken broth
3 to 4 cups diced cooked chicken breasts
2 4-oz cans sliced mushrooms, drained
1/3 cup soy sauce
12-oz pkg. shelled frozen raw shrimp
2/3 cup slivered almonds
8 green onions, chopped, 2 Tbsp. reserved
Combine rice and butter in slow cooker. Stir to coat rice well.
Add remaining ingredients except almonds and 2 Tbsp. green onions.
Cover and cook on high 3 to 4 hours or on low 6 to 8 hours until rice is tender.
Sprinkle almonds and 2 Tbsp. green onions over top before serving.