Chicken over Rice
 

Cut 3 good size chicken breasts in 2” chunks & put in crockpot.
In bowl mix 1 can cream of mushroom soup, 1 can cream of chicken soup & 1 can cream style corn.
Pour mixture over chicken breasts. Cook on high for 6 hours. Check about half time to make sure chicken is separated.
About an hour before eating, ladle off about 2 cups of liquid and save. Turn heat to Low.
At this point, chicken can be partially shredded with 2 forks, stirring or leave in chunks.
Stir in 2 packages dry gravy mix (the kind that makes 2 cups each). Peppered or Turkey or Country - your choice. Now it may seem to thick so add some or all of the liquid which was saved as desired.

Serve over cooked brown rice or mashed potatoes. Couldn’t be easier. Makes a lot.

Love chicken and rice. Here is one of my favorite ways to use left over rotisserie chicken.
I adjust ingredients based on the amount of chicken I have but always use the can of soup.
pieces of cooked chicken--at least 2 1/2 cups
1 can condensed cream of chicken soup
16 oz of sour cream
2 teaspoons poppy seed
Mix and heat. If too thick add broth.
Serve over rice, pasta, potatoes or toast.

Thank you for for two good chicken and rice options. Beautiful examples comfort foods in my book. Yum. Saved to my recipe file.

Wow, these both sound quick and easy but also full of sodium and calories. This challenges me to try to make nothing like this but without all the sodium.

RJ, the easiest thing would be to simmer in low sodium chicken broth. You could add what (fresh or frozen are lower sodium) vegetables you like and then just measure how much liquid you have, adding water to match the amount of rice you use.

We are a low carb household... so many things (including rice) not on our food lists. But a couple tablespoons of cornstarch as a thickener/gravy is usually within count. It is for me as "just' low carb and not keto. With cornstarch, you just add a bit of cool liquid first and make a slurry which is poured into the hot liquid.

On warm days like these, I do most of my cooking early. Since I'm home I would do it on top of the stove and not in the crockpot, cooking the meat and vegetables first. Then for dinner I'd heat up the broth and add the rice and reheat the meat and vegies while doing that.

Iceblossom, thanks for the suggestion for the chicken dish. We are not low carb, low calorie, and not keto. I try to make healthy food with lots of fruits and veggies. We are not overweight and we have no medications or health problems. I'm always looking for healthy dishes to keep us healthy, we are both in our early 70's. I bought a whole chicken yesterday and put it in the crock pot. I made chicken soup, chicken chili and chicken stuffed pasta shells with sauce from the chicken broth. I cut up veggies and threw some in each dish. It was a rainy day so I was in the mood to cook, I made enough of each dish to freeze it for later.