Easy Cheesy Broccoli Artichoke And Chicken Bake (Crock Pot)

• 3/4 cup instant rice
• 1/2 cup baby carrots, fresh (cut in half lengthwise)
• 1 cup broccoli slaw mix (may substitute broccoli florets)
• 1 (10 ounce) can cream of celery soup
• 1 (10 ounce) can cream of mushroom soup
• 2 tablespoons low sodium soy sauce
• 1 medium yellow sweet onion, chopped
• 1 cup roughly chopped canned artichoke heart (not marinated)
• 1 cup cubed Velveeta cheese (may sub cream cheese)
• 4 large uncooked boneless skinless chicken breasts, cut in half

1. Grease the inside of the crock pot and dump in your rice and sprinkle carrots and broccoli slaw on top. In a bowl, mix the soup, onion, artichokes, soy sauce and cheese. Pour half the soup mixture over the rice/carrots and give it a stir. Place the chicken on top, then pour the rest of the soup mixture on top. Cover and cook for 3 hours on high. Serve with some warm crusty bread and butter.

instant rice, baby carrots, broccoli slaw mix, cream of celery soup, cream of mushroom soup, soy sauce, yellow sweet onion, velveeta cheese, chicken breasts

Taken from www.food.com/recipe/easy-cheesy-broccoli-artichoke-and-chicken-bake-crock-pot-354022 (may not work)