The following recipe comes from a friend. Her mom makes this chicken-rice casserole in a slow…

The following recipe comes from a friend. Her mom makes this chicken-rice casserole in a slow cooker, and I’ve borrowed and adapted it to meet my busy schedule and preferred tastes.

Mama Smith’s chicken-rice casserole

2 frozen chicken breasts

1 6-ounce package of rice (long grain or wild rice is best)

1 can of cream of mushroom soup

1/2 cup mayonnaise

1 cup chopped carrots

1 cup chopped celery

1/2 cup chopped onion

1/2 tsp sage

1/2 tsp thyme

Cook the rice according to the directions on the package. Defrost your chicken breasts and cut them into bite-sized pieces. When the rice is finished, add the chicken, vegetables and spices. Stir in the cream of mushroom soup and mayo until everything is well combined. Put the mixture into your slow cooker and set the cooker to low. Cook for 1 1/2 hours, stirring every half hour or so.