Chicken Slop

• 4 small chicken breasts
• 1 (16 ounce) bag rice
• 1 (16 ounce) can Campbell's Cream of Chicken Soup
• 1 (8 ounce) can Campbell's Cream of Mushroom Soup
• 16 ounces milk
• 2 tablespoons butter

1. Let the chicken breast thaw for about 30 minutes.
2. While thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
3. After the chicken has thawed set the stove on high and get a medium size sauce pan.
4. Place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
5. Place chicken breast into the pan and grill till cooked thoroughly.
6. While grilling the chick on the stove mix and prepare the Cream of Chicken soup with the milk till warm and soupy.
7. Do the same with the Cream of mushroom soup.
8. In a mixing bowl mix the soup with the rice till the rice is sticky and thick.
9. Place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.

chicken breasts, rice, campbells cream, campbells cream, milk, butter

Taken from www.food.com/recipe/chicken-slop-450243 (may not work)