Ingredients

The following ingredients have 4 Servings
  • 2 large skinless boneless chicken breast halves, cut into bite-size pieces ((or skinless boneless thighs))
  • 2 teaspoons seasoned salt ((I use Lawry's Seasoned Salt))
  • 16 ounce bag of frozen mixed vegetables ((broccoli, cauliflower, and carrots thawed and drained if needed.))
  • 1 can cream of celery soup ((or cream of chicken or mushrooms soup))
  • 2 1/2 cups shredded cheddar cheese
  • 1 teaspoon black pepper

Instruction

  • Cut the chicken into bite-size cubed pieces 1 1/2 to 2 inches and sprinkle with the seasoned salt. Set aside.
  • Mix the vegetables, cream of mushroom soup, ground black pepper and 2 cups of the shredded cheese into the crock pot and stir well.
  • Add the cubed chicken pieces to the crock pot and stir well.
  • Cook in a 4-quart crock pot on low for 2 1/1 to 3 hours or until the chicken is cooked thoroughly.
  • Sprinkle the remaining shredded cheese over the top and continue cooking until the cheese is melted.
  • Serve over a bed of cooked long grain white rice.
  • Makes 4 servings.