1 cup Giant Eagle long grain rice
1 3/4 cup College Inn chicken broth
4 skinless, boneless chicken breasts
10.5 oz. Giant Eagle cream of mushroom soup
12.5 oz. Farmer's Market broccoli and cauliflower medley
In a crockpot, mix rice and broth. Add in chicken breasts and season them with salt and pepper, then top with soup. Place lid on crockpot, then cook on high for 3 hours or until internal temperature of chicken reaches 165 degrees Fahrenheit. Cook vegetables in microwave according to package directions and serve with crockpot chicken and rice.
Preheat oven to 350 degrees Fahrenheit. Place chicken breasts in a 9x13 inch baking dish and spread soup over top. Cover with foil and bake until internal temperature of chicken reaches 165 degrees Fahrenheit, about 50-60 minutes. While chicken is baking, prepare rice on stovetop according to package directions, replacing the water with broth. Prepare broccoli and cauliflower medley in microwave according to package directions. Serve chicken and soup over rice with broccoli and cauliflower medley on the side.