6 tablespoons butter
1 package Lipton's dry onion soup mix
1 cup brown rice
1-1/2 cups milk
2 cans condensed cream of mushroom soup
6-8 skinless, boneless chicken breasts
1/4 cup Parmesan cheese for topping
salt and pepper to taste
Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
Lay chicken breasts in the bottom of the lightly greased slow cooker. Place one tablespoon butter on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
Cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
Enjoy!
