-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!