Slow Cooker Chicken Bacon Rice Casserole

2 pounds skinless boneless chicken tenderloins
1 pound bacon, cooked and chopped
2 (10.5) cans cream of chicken soup
1 packet (3 Tablespoons) Ranch dressing mix
2 cups milk
1 cup regular longgrain rice
1 1/2 cups shredded cheddar cheese

Spray a slow cooker with nonstick spray. Place chicken in the bottom.

Mix together the cream of chicken soup, bacon, ranch dressing mix, half of the cheese, milk, and the rice. Pour this over the chicken. Sprinkle the remaining cheese on top of the mixture.

Cover the slow cooker and cook on high for three to three and a half hours. If the rice mixture becomes too thick, adding a little water or chicken broth or additional milk will thin it out.

TO CONVERT THIS TO AN OVEN MEAL:
Place the chicken bacon rice mixture in a Dutch oven or a large casserole dish and cover tightly with a lid or aluminum foil. Bake in a 325° oven for 60 minutes, or until the chicken is done all the way through.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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