Ingredients:
-4 boneless skinless chicken breasts
-1 large onion, chopped (the original recipe says they used a Vidalia onion, I personally detest onions so I just dusted my chicken breasts with onion powder instead)
-1-8 ounce box Zatarain's Yellow Rice Mix, cooked according to the directions
-1 cup cheddar cheese, shredded
-1-10.5 ounce can cream of chicken soup (regular or fat free)
-1-15 ounce can whole kernel corn, drained
Directions:
Place chicken in the bottom of the slow cooker. Scatter chopped onion over top.
Spoon cream soup over top of that.
 |
| Apparently I salted and peppered my chicken as well! |
Cover and cook on low 7-8 hours or on high for 3-4 hours. A few minutes before serving, add in rice, corn, and cheese. Stir to combine, serve hot.
When I made this recipe, I of course messed it up. I swear I mess something up every time I make a meal, especially if it's new to me. I couldn't find the right rice, so my husband found a bag of the same type of rice. I didn't even think about the size of it when I cooked it and then added it to the mixture. Well it was more than 8 ounces, I can tell you that much! I added it to the chicken and it was super dry. I ended up adding another can of soup and about 3 cups of water to make it a creamy consistency. I guess that's the beauty of cooking. Thank goodness it still tasted good! Learn from my mistake and make sure you check your ingredients and recipe before you start.
Recipe originally from: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html
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