Wild rice soup & Spring?

The weather in MN right now is amazing....its 51 degrees right now! Adrian, Heidee and I even got out today for a walk! It put Adrian right to sleep, but Heidee was not a fan of the stroller. It was SO amazing out when we got back home from the park we kept going for another 1/2 hour! I picked up the pace thinking that Heidee and I BOTH have 10 lbs to lose! haha!

Found this new recipe online & might try it this week:

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)

4 stalks of celery

1/4 cup chopped onion or 1 tbs onion powder
1 package (6 ounces) uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves (about 2 pounds)

Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through and the rice is tender.
RECIPE TIPS
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.

(Recipe is a altered from Campbell'ssoup.com

Keep on Cooking!!