Extra Easy Southwestern Chicken and Rice

This one is from Suzanne Reeve, Thanks!

4 boneless skinless chicken breasts
1 cup salsa (i use more)
1 can cream of chicken soup
2 cups minute rice

Cut chicken breast in half. Place in crockpot and stir soup and salsa together. Pour over chicken. Cook on low for 8 hours or high for 4 hours. Add minute rice and cook until juice is obsorbed (about 15 min). Wrap in a flour shell or serve with corn chips.

I take my chicken out before adding the rice and shred it all up and put it back in. Then I simply take a soft flour taco shell, warm it, add the chicken mixture and some sour cream, black beans,salsa, and cheese if you want, roll it up and eat it. Kids love it, and it is SO easy.

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