This 5-ingredient slow cooker 1970s first day of summer casserole takes me right back to the years when we’d rush in from hanging laundry on the line and needed something easy but comforting waiting on the counter. It starts with raw boneless skinless chicken breasts and just four pantry staples that many of us kept on hand in the Midwest: canned cream soup, a bag of frozen mixed vegetables, a box of rice mix, and a little shredded cheese. It’s the kind of “dump and go” casserole that saw many a busy farm wife through long summer days, and it still works beautifully now when you want a fuss-free meal that will have your husband asking for seconds.
Serve this casserole right out of the slow cooker with a simple green salad, sliced garden tomatoes, or a dish of cottage cheese on the side, just like we did in the 1970s. Warm dinner rolls or buttered toast points are perfect for soaking up the creamy sauce. A dish of canned peaches or fruit cocktail makes a sweet, nostalgic finish that fits the era and the easygoing first-day-of-summer feeling.
5-Ingredient Slow Cooker Summer Chicken CasseroleServings: 4-6
Ingredients
2 pounds raw boneless skinless chicken breasts (about 3–4 medium breasts)
1 can (10.5 ounces) cream of chicken soup
1 bag (12–16 ounces) frozen mixed vegetables (peas, carrots, corn, and green beans)
1 box (6–8 ounces) seasoned rice mix with seasoning packet (such as chicken-flavored rice mix)
1 cup shredded cheddar cheese (mild or medium)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray for easier cleanup.
Lay the raw boneless skinless chicken breasts in a single layer in the bottom of the slow cooker. It’s fine if they touch, but try not to stack them.
In a medium bowl, stir together the cream of chicken soup and the dry seasoning packet from the boxed rice mix until well blended. This makes the flavorful sauce that will soak into the chicken and rice.
Sprinkle the dry rice from the box evenly over the top of the chicken breasts in the slow cooker.
Pour the soup-and-seasoning mixture evenly over the rice and chicken, using a spatula to spread it so most of the rice is moistened. Do not stir; leave the layers as they are.
Scatter the frozen mixed vegetables in an even layer over the top. Again, do not stir. The vegetables will steam as the casserole cooks, keeping that bright, first-day-of-summer look.
Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for about 2½–3 hours, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the rice is tender.
Once cooked, sprinkle the shredded cheddar cheese evenly over the top of the hot casserole. Cover again and let sit for 5–10 minutes, just until the cheese melts into a golden, bubbly layer.
Taste and add a pinch of salt and black pepper if needed. Gently scoop down through all the layers to serve, making sure each portion includes chicken, rice, vegetables, and plenty of cheesy sauce.
Variations & Tips
You can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have in the pantry; that kind of flexibility was common in 1970s kitchens. For a slightly lighter touch, use reduced-sodium soup and a lower-sodium rice mix, then taste before adding extra salt. If you like a little color and tang, stir in a spoonful of chopped pimentos or a handful of halved cherry tomatoes over the top during the last 30 minutes of cooking so they stay bright. For extra richness, you can add 2–3 tablespoons of sour cream when you add the cheese and let it melt in. If your chicken breasts are very thick, you can cut them in half lengthwise so they cook more evenly and in the same time as the rice. FOOD SAFETY TIPS: Always start with fully thawed chicken; do not put frozen chicken breasts directly into the slow cooker, as they can stay too long in the temperature “danger zone.” Use a food thermometer to ensure the thickest part of the chicken reaches at least 165°F (74°C). Keep the lid on the slow cooker while cooking so the temperature stays consistent, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot before serving.
