Crockpot Cheesy Chicken

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.