Wild Rice and Chicken Slow Cooker Casserole

Casseroles are a great addition to your slow-cooked meals, and more than that, they can be safely reheated. You just don't get the same great recipe, but a richer tasting dish where all the flavors have melded together.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 cup uncooked wild rice
• 1 cup shredded carrot
• 1/2 cup diced onion
• 1 can cream of chicken & mushroom soup
• 1 can cream of mushroom soup
• 2 (4-ounce) cans sliced mushrooms, drained
• 6 slices HORMEL® Fully Cooked Bacon, crumbled
• 1 cube HERB-OX® chicken bouillon, dissolved in 1 cup boiling water
• 1/4 teaspoon coarsely ground black pepper

Procedure:

Combine all ingredients in a large bowl. Place in 3 to 4-quart slow-cooker. Cover and cook on LOW 6-7 hours, or until rice is tender and liquid is absorbed. Make 6 to 8 servings.

Enjoy hot dinner!