Tuesday, November 13, 2012
Crock Pot Cheesy Chicken Rice Corn Casserole
4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained
1.Place chicken in bottom of slow cooker.
2. Scatter chopped onion over top.
3. Spoon cream soup over top of that.
4. Cover and cook on low 7-8 hours or on high 3-4 hours.
5. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
In my opinion: Oh my goodness, this was ooey, gooey, cheesy goodness. Maybe that's because my husband grated lots and lots of cheese over the top...it doesn't matter why. I definitely recommend it!