· 1 1/4 cups Raw converted rice
· 1/2 cup Butter or margarine, melted
· 2 1/2 cups Chicken broth (to 3 cups)
· 3 cups Cut−up, cooked chicken, up to 4 cups
· 2 4−oz cans sliced mushrooms, drained
· 6 tablespoons Soy sauce
· 8 Green onions, chopped
· 2/3 cup Slivered almonds
Mix rice with melted butter or margarine in crockpot. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkled reserved almonds and green onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours.
· 1/2 cup Butter or margarine, melted
· 2 1/2 cups Chicken broth (to 3 cups)
· 3 cups Cut−up, cooked chicken, up to 4 cups
· 2 4−oz cans sliced mushrooms, drained
· 6 tablespoons Soy sauce
· 8 Green onions, chopped
· 2/3 cup Slivered almonds
Mix rice with melted butter or margarine in crockpot. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkled reserved almonds and green onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours.
