Chicken Marengo With Rice and Creamed Peas and Onions

Serves 6

1 (18-ounce) package frozen diced chicken breast
1 (10-ounce) bag frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
1 (14-ounce) can diced tomatoes (undrained)
2 tablespoons sun-dried tomato spread
1/2 teaspoon Maggi liquid seasoning
1 (1.2-ounce) packet roasted chicken and herb gravy mix
1 (1.25-ounce) packet hunter sauce mix
1 cup + 2 cups water
1 (7-ounce) bag frozen sliced mushrooms
salt and pepper, to taste
2 cups instant rice
1 tablespoon butter (optional)

Preheat slow cooker on high.
Place in slow cooker: chicken, seasoning blend, tomatoes, tomato spread,

Maggi, gravy mix, hunter sauce mix, 1 cup water, mushrooms, salt and pepper.

Stir well to blend ingredients, breaking up any frozen vegetables.
Reduce heat to low, cover and cook 6-10 hours.
20 minutes before serving, place 2 cups water in medium saucepan.

Cover and bring to boil on high heat.
When boiling, add rice (and butter, if using). Stir, cover, remove from heat and let stand 5 minutes.
Fluff rice with fork and serve chicken over rice.


Creamed Peas and Onions

2 (9-ounce) boxes frozen peas and pearl onions
2 teaspoons quick-mixing flour
1/2 teaspoon seasoned salt
3/4 cup whole milk
1/4 teaspoon Maggi liquid seasoning
1 tablespoon butter (optional)

Place peas, flour and seasoned salt in microwave-safe bowl. Cover and shake to mix.

Microwave on high 4 minutes. Add milk and Maggi seasoning.

Stir together and microwave additional 4 minutes. Stir and add butter, if using. Serve.