I don’t WANT to put my fork down, that’s for sure!
The other day I was mulling over a few recipes that I was considering making for dinner, right?
Everything looked absolutely tasty and amazing but the prep and cook time were nothing of the sort.
I just didn’t feel like standing over a hot oven all day and chopping up a bunch of veggies and other ingredients.
That’s when I spied my trusty slow cooker sitting on the shelf. The old girl has never let me down!
I love making simple and delicious meal in my crock pot as they don’t take any time to throw together in the slightest.
So, you can imagine my delight when I stumbled upon this amazing slow cooker cheesy chicken and rice casserole recipe over at Katie In Kansas.
Believe it or not, this recipe is incredibly easy to make and it almost mimics my mother’s chicken and rice casserole but without the hassle.
Mom would always make her’s from scratch and bake it in the oven. This crock pot dish is amazing to take to church potlucks, family gatherings, and other social events as it feeds a crowd. Yay!
Do you ever have one of those days where you just want to dump all of your ingredients into the slow cooker and call dinner done?
Well, folks, this crock pot cheesy chicken and rice is virtually that simple. And guess what else? It tastes absolutely delicious, too!
You’ve seriously got to try this meal! Check out what our friends over at Katie In Kansas have to say about this recipe:
Sloppy goodness! I would not make this recipe if you are on a diet. Not because of all of the carbs but because it’s so delicious you will eat it all. Be sure you have someone (or lots of someones) to share this with.
This is one comfort food that I will always make no matter if I’m on a diet or not. You can always swap out some of the ingredients for low-fat varieties if you’d like.
4 boneless, skinless Tyson chicken breasts
1 box Zatarain’s yellow rice mix (HyVee carries this but not all grocery stores do)
1 cup Kraft cheddar cheese
1 10.5oz can Campbell’s cream of chicken soup
1 10.5oz can drained corn
1 large onion chopped (optional)
Put 4 chicken breasts at the bottom of your crockpot. Cover in cream of chicken soup.
(This is a family size can so I only used about half.)
Put your onions in too, if your husband isn’t picky.
I usually just use big huge slices of onion for flavor and take them out before serving.
Apparently you are supposed to cook this on high for 3-4 hours or low 7-8. I usually set it while I’m home on my lunch break which ends up being about 5 hrs, so the low setting works for me.
After I get off work, I make the rice as directed. Except I only use half the butter, in a wimpy attempt to make this meal healthy.
While the rice steams, I usually shred the chicken using 2 forks. I also take out the onions before my husband spots them.
Next I drain the corn and dump it in with the cream of chicken and shredded chicken breasts.
I add the rice, then add 1 cup of cheese. Stir stir stir.
And there you have it! Crockpot cheesy chicken and rice!
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Quick Tip: Serve this casserole with a side salad and hot cross buns for a complete meal.
Thanks again to Katie In Kansas for this amazing recipe.