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Recipe Courtesy of Reasor's

Ingredients

• 3 cups Water
• 1 can (14 oz) Reduced-sodium Chicken Broth
• 1 can (10 3/4 oz) Reduced-fat and Reduced-sodium Condensed Cream of Chicken Soup
• 2/3 cup Wild Rice, rinsed and drained
• 1/2 teaspoon Dried Thyme, crushed
• 1/4 teaspoon Ground Black Pepper
• 3 cups Chopped Cooked Chicken or Turkey (about 1 pound)
• 2 cups Shredded Fresh Spinach

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Directions
1. In a 3 1/2 or 4 quart slow cooker combine the water, chicken broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. To serve, stir in chicken and spinach.

Servings: 6

Prep Time: 20 minutes

Notes: If you don't have any leftover chicken, look in the supermarket's meat department or freezer case for chopped cooked chicken or stop by the deli counter and pick up a roasted chicken.