Crock Pot Cheesy Chicken and Rice

Mommy's Kitchen
1 pound boneless skinless chicken breasts
1/2 - cup chopped onion
1 - 10.5 ounce can cream of chicken soup
1 - 8 oz package Zatarain's New Orleans Yellow Rice
1 -15 ounce can whole kernel corn, drained
3 - tablespoons butter, melted
1 - cup Mexican cheese blend or cheddar Cheese

Place the chicken breasts in the crock pot. Add the chopped onion and spoon the soup on top of the chicken.

Cook on high 2 hours. At the end of the cooking time, break the chicken up in to small pieces. Add the yellow rice,  corn and melted butter to the crock pot. Stir until all is combined. Cook on high for 2 more hours.

Add the cheese. Put the lid back on and allow the crock pot to cook for about 10 to 15 more minutes until the cheese has melted.

modified from the recipe at Mommy's Kitchen

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