This was delish! And easy! And filled us up after a nice hike in the woods. (And that was too many grammatically incorrect sentences beginning with and.)
I don’t know about where you live, but it’s been raining for weeks here! (Not exaggerating.) We have had record rain and record river crests. Which unfortunately means lots (and lots and lots) of flooded homes and businesses. Our cute little town was completely sandbagged (is that a verb?) and all you can see for miles is carpets at the curb for trash pick up. We were very lucky and had no water in our basement, but others were not so lucky. But, as with all things, the sun has come out again. It’s drying up a bit and feeling more like spring. So much so that we went on a lovely hike in the woods last evening.
Cheesy Chicken & Rice
Adapted from Southern Plate
1 onion, chopped (I buy pre-chopped frozen onions – lifesaver, I tell ya)
1 red pepper, chopped
8oz frozen corn (or canned)
4 chicken breasts (I used frozen)
1 can cream of chicken soup
1 box Zatarain’s Yellow Rice, prepared as directed
1 cup shredded cheddar cheese
*If you wanted to make this ahead for the freezer, just put everything into a ziploc except the rice and cheese. You can cook the rice up ahead of time and freeze separate or make the day of. I made the rice the day of because I tend to run out of freezer space!
1. Add chicken, soup, onions, red pepper and corn to the crockpot and cook on low for 5-6 hours. It might need a little longer if its frozen.
2. At this point you can either remove your chicken and shred (use your stand mixer!) or you can cut it up into chunks.
3. Add cheese and prepared rice. Let the cheese melt and the flavors meld together – another half hour or so.
Did I tell you easy or what? The cheesy goodness was too hard to pass up seconds. Serve with a side salad. And beer (of course). You don’t think I did all that walking for nothing, did you?