A classic recipe made in the slow cooker. This Slow Cooker Chicken and Rice Casserole is made with a creamy chicken sauced cooked low and slow. Mix in your rice and cheese then dinner is served.
21ozcream of chicken soup(I used two cans at 10.5 oz each)
1cupchicken broth
½teaspoononion powder
⅛teaspoongarlic powder
Salt and pepper (to taste)
2cupsinstant rice(rice)
1 ½ cupscheddar cheese(shredded)
Instructions
Add chicken breast to your slow cooker. In a separate bowl whisk together cream of chicken soup with broth and all seasonings. Pour over chicken breast in the slow cooker. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
Once the chicken is cooked through remove from slow cooker. Shred then return to the slow cooker.
Cook rice according to package directions. Mix rice into cooked and shredded chicken. Mix in 1 cup of cheddar cheese then topped with the remaining ½ cup cheese and place lid on your slow cooker until cheese melted.
Turn slow cooker off and allow to cool slightly to thicken. Serve and enjoy.
Notes
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