Chicken and Shrimp Casserole
Time on High: 3 to 4 hours Time on Low: 6 to 8 hours A delightful treat when we have fresh shrimp.
1 1/4 Cups raw converted rice
1/2 Cup butter, melted
2 1/2 Cups chicken broth
4 Cups chicken, cooked and cut into 1-inch pieces
1/2 Pound button mushrooms, sliced
1/3 Cup soy sauce
1 Pound shrimp, shelled and deveined
8 Green onions
1/2 Cup almonds, slivered
Mix rice and melted butter in the Crock-Pot® slow cooker, stir to coat the rice thoroughly.
Add all of the remaining ingredients, except the shrimp, slivered almonds, and green onions.
Cover; cook on Low for 6 to 8 hours or on High for 2 to 3 hours.
Add shrimp the last 30 minutes.
Sprinkle the almonds and green onions over the top before serving.