Receta Crock Pot Cheesy Chicken & Rice
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Well I'm officially kicking off summer with a sick kiddo. Poor Mackenzie summer break is just beginning and she ended up with a stomach bug. I guess I can be glad that she isn't missing any school, so it could be worse.
Along with summer comes the heat, so this is the time of year when I dread cooking dinner. We still want to enjoy all our favorite meals, but I hate heating the house up by using the oven. Summer is the time of year when we rely on outdoor grilling and crock pot cooking.
Most people only use their crock pot in the winter, but I use mine all year long. I have to say I really put mine through the ringer in the summer. When it comes to casseroles, you either love them or hate them. I can say a hot and bubbly casserole is a busy family's dream come true.
Casseroles are a huge time saver and just scream comfort food! Well, at least they do in my house. Today I want to share a recipe that I've had filed away for quite some time. It's for a Crock Pot Cheesy Chicken & Rice Casserole from Southern Plate.
A good cheesy casserole is always the best and to be able to cook it in the crock pot, makes it that much easier. Now that summers here I can still enjoy a few of my favorite winter casseroles by cooking them in the crock pot. Thanks Christy, this one is definitely a keeper!
Crock Pot Cheesy Chicken & Rice
- 1 - pound boneless skinless chicken breasts
- 1/2 - cup chopped onion
- 1 - 8 oz package Zatarain's New Orleans Yellow Rice, cooked according to directions
- 1 - cup Mexican cheese blend or cheddar Cheese
- 1 - 10.5 ounce can cream of chicken soup
- 1 -15 ounce can whole kernel corn, drained
- 3 - tablespoons butter, melted
Directions:
Place the chicken breasts in the crock pot. Add the chopped onion and spoon the soup on top of the chicken.
Cook on low 7 to 8 hours or high 3 to 4 hours. At the end of the cooking time, open the crock pot and break the chicken up in to small pieces.
Add the cooked rice, cheese, corn and melted butter to the crock pot. Stir until all is combined.
Put the lid back on and allow the crock pot to cook for about 10 to 15 more minutes until mixture is heated through and the cheese has melted.
Cook's Note: To add a little bit of a kick, add one 11- ounce can drained Mexicorn in place of regular corn.