Thursday, November 20, 2014

Crockpot cheesy chicken & rice

Guest blog by Kristin O’Meara

1 (8 oz) box Zatarain’s yellow rice, cooked according to package
4 boneless chicken breasts
2 cups shredded cheddar cheese
1 medium onion, chopped
1 (10.5 oz) can cream of chicken soup
1 (15 oz) can of corn, drained
2 cups chicken stock

Place chicken in crockpot and season with salt and pepper.  Sprinkle with chopped onions.  Mix together chicken broth and cream of chicken soup.  Pour over chicken.  Cover and cook on low for 7-8 hours (or 4 hours on high). 

Before serving, shred the chicken with 2 forks.  Add in cooked rice, shredded cheese and corn.  Mix well until cheese is melted and serve. 

Easy to make warm meal for winter.  And who doesn’t like chicken and cheesy goodness?  This was great plain and I also tried with chips.  I bet it would be good on a bun too, like a sandwich.  

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