Chicken and Shrimp Casserole


1 Picture

3 to 4 servings
Prep Time
15 Minutes
Cook Time
3 Hour (s)

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.


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Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.