Creamy Chicken and Wild Rice

 

1

package (8.25 ounces) skillet-dinner mix for mushroom and wild rice

1

pound skinless, boneless chicken breasts, cut into 1-inch pieces

1

can (14 1/2 ounces) ready-to-serve chicken broth

1

can (12 ounces) evaporated milk

1/2

cup water

2

tablespoons margarine or butter, melted

2

tablespoons instant chopped onion

• 1 Mix uncooked rice and sauce mix (from dinner mix) and remaining ingredients in 2- to 3 1/2-quart slow cooker.
• 2 Cover and cook on low heat setting 5 to 6 hours or until rice is tender.
• 3 Stir mixture. Cover and let stand about 15 minutes or until thickened and desired consistency.