Creamy Tortilla Chicken with White Rice

This is so easy, it seems silly to even consider it a part of the recipe ... but here goes. I figured this out after making the freezer entrée the first time and had a bunch of sauce leftover in the baking dish. My version of Rice-A-Roni. I never said I was a gourmet chef!

My family enjoys the Creamy Tortilla Chicken baked in the oven. While the chicken is cooking, I make regular white rice. When the chicken is done, I remove the chicken from the baking dish and set it aside. I mix the rice into the remaining sauce in the baking dish and have an instantly coordinating side dish, flavored with the tortilla sauce. ENJOY!

SUBMITTED BY: L. Sweet and family

Creamy Tortilla Chicken

2 lbs skinless boneless chicken strips
1 10 oz. can cream of chicken
1 10 ounce can water
7 tablespoons Homemade Gourmet® Tortilla Soup Seasoning

Directions
1. In a bowl, mix together all ingredients but chicken, spray slow cooker with nonstick cooking spray. 2. Add chicken to mix and pour into slow cooker. 3. Cook on low approximately 4 hours.
(If you use chicken breasts for this recipe, increase cooking time to 6-8 hours on low or 4-6 hours on high.Make this a 4 meals in 4 minutes™ meal! Combine all ingredients into a gallon sized ziptop freezer bag, SMOOSH and label. Store in freezer until you are ready to cook.

BAKE: If you choose to bake this meal, pour combined ingredients into a large baking dish; cover and cook at 350 degrees for 30 minutes (longer if you use breasts) or until meat juices run clear.

** This recipe is also available on Homemade Gourmet's website under the Recipe Database: Key to the Kitchen. There you can find complete nutritional information for this recipe AND you can resize the recipe for more or Less servings depending on how many happy faces you need to feed! **