Creamy Asian Shrimp And Chicken Casserole

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#87892

serves/makes:

ready in:
1-2 hrs

1 review

ingredients

4 cups cooked rice
2 cups cooked shrimp (cut up if large)
1 cup chopped, cooked chicken
1 can (1 lb. size) Chinese stir fry vegetables
1/2 cup chopped green bell peppers
1 can (10.75 ounce size) cream of celery soup
1/2 cup milk
1 tablespoon soy sauce
1 can (3 ounce size) dried Chinese noodles

directions

Combine the rice, shrimp, chicken, Chinese vegetables, and green bell peppers in the crock pot.

In a bowl, combine the soup, milk, and soy sauce until blended. Stir into the crock pot.

Cover the crock pot and cook on low for 1 hour or until heated through. Turn the heat to high and top with the Chinese noodles. Cook, covered, for 15 minutes then serve.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

248 calories, 3 grams fat, 34 grams carbohydrates, 19 grams protein per serving. This recipe is low in fat.

reviews & comments

Guest Foodie REVIEW:
July 4, 2013

This has good flavor but it took way more than 45 minutes to heat through. More like 2 hours. Is it supposed to be maybe cooked on HIGH instead?

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