Crock-Pot Chicken and Rice Casserole

0 Cook the rice in the rice cooker until done - about 20 minutes.
2 Spray the crock with non-stick cooking spray.
4 Add the cooked rice, celery, cream of chicken soup, diced jalapeno, and half the onion soup mix.
6 Stir to combine.
8 Lay the chicken breasts over the top.
10 Sprinkle with remaining onion soup mix.
12 Cook on low for 5-6 hours or until the internal temperature of the chicken is 165°F.
14 Sprinkle with chopped fresh parsley and serve.
To make with uncooked rice
18 Add the uncooked rice and the other ingredients except the chicken to the slow cooker and stir to combine.
20 Add the chicken breast.
22 Add 3 cups of chicken stock.
24 Cover and cook on high for 3 to 4 hours, or until the chicken's internal temperature registers 165°F.
Oven instructions
28 Spray a 13x9 inch casserole dish with non-stick cooking spray.
30 Saute the jalapeno & celery in some oil until softened.
32 If you are using rotisserie chicken or chicken that has been cooked shred or dice it and mix it in with the celery mixture.
34 Add the cooked rice, celery mixture, and one of the cans of cream of chicken soup to a large bowl.
36 Mix well.
38 Place the rice mixture in the prepared casserole dish.
40 If the chicken is cooked and mixed in with the rice bake at 350° for 15 minutes, or until heated through.
42 If the chicken is raw lay it on top of the rice mixture and bake it at 375° for 20 minutes or until the chicken reaches an internal temperature of 165°. Check the middle of the rice to ensure that it is also at at least 165°.