<http://schema.org/recipeInstructions>
" Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through and the rice is tender. *Or on HIGH for 4 to 5 hours. Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375 degrees F. for 1 hour or until the chicken is cooked through and the rice is tender.Using Campbell&amp;#039;s Condensed Cream of Chicken Soup: Vitamin A 159%DV, Vitamin C 2%DV, Calcium 3%DV, Iron 8%DVUsing Campbell&amp;#039;s Condensed 98% Fat Free Cream of Chicken Soup: Calories 327, Total Fat 9g, Saturated Fat 3g, Cholesterol 88mg, Sodium 754mg, Total Carbohydrate 27g, Dietary Fiber 2g, Protein 33g, Vitamin A 161%DV, Vitamin C 2%DV, Calcium 3%DV, Iron 8%DV"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9116/creamy-chicken-wild-rice-recipe-campbells-1109/>