Chicken~Mushroom and Rice Soup

2 large cans chicken
2 cans cream of mushroom soup
2 cans chicken broth
2 cups instant rice
2 tsp salt
2 tsp butter
4 cups water
2 Tbsp parsley (or chives or both)
2 cups half & half

Cook everything but half & half until rice is tender. Add half & half and heat through.

Tips:

• I do this in a crockpot for around 4 hours.


• I use "real" chicken instead of the canned.


• It's a wonderful way to use leftover poultry.


• When I do this at home I use low fat versions of the soup and cream. Still yummy!


• I've taken this to potlucks and family gatherings and it's always a hit!