Chicken and Rice Casserole

from Simply One Dish by Pillsbury

1 lb boneless skinless chicken thighs, each cut into 4 pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1 jar sliced mushrooms, undrained (I omit and add a little extra water)
1/2 c water
1 1/2 c frozen sweet peas (from 1-lb bag), thawed
1 1/2 cups uncooked instant white rice (I used instant brown rice and added a little earlier)

1. In 3-to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.

2. Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.

3. About 15 minutes (about 25 for brown rice) before serving, stir in thawed peas (if using brown rice wait to add peas) and the rice. Cover; cook on Low setting 10-15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.