Easy Chicken and Rice Casserole

• 1 lb boneless skinless chicken thighs, each cut into 4 pieces
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, undrained
• 12 cup water
• 1 12 cups green giant frozen sweet peas, thawed
• 1 12 cups uncooked instant rice

1. 1 Place chicken in 3-4 quart slow cooker.
2. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
3. 2 Cover; cook on low for 4 1/2 to 5 1/2 hours.
4. 3 About 15 minutes before serving, stir thawed peas and rice into chicken mixture.
5. Cover; cook an additional 10 15 minutes or until rice is tender.
6. If desired, add salt and pepper to taste.

chicken thighs, condensed cream, mushrooms, water, green giant, rice

Taken from www.food.com/recipe/easy-chicken-and-rice-casserole-84854 (may not work)