Easy Crockpot Chicken and Rice Casserole (Cheesy Comfort Food)
Servings: 6
Calories: 277kcal
This easy crockpot weeknight dinner is full of chicken, rice and cheese. Creamy and delicious.
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Ingredients
- 1.5 lbs boneless skinless chicken breasts cubed into one inch pieces
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 10.5 oz cream of mushroom soup
- ½ cup yellow onion chopped
- 1.25 cups frozen corn or drained canned corn
- 6 oz yellow rice such as Zatarain's
- 1 cup cheddar cheese shredded
Instructions
- Spray the inside of your slow cooker with some non-stick spray.
- Cube chicken into one inch pieces. Place chicken pieces inside the slow cooker insert. Sprinkle your seasonings over the top of the chicken.
- Add the cream of chicken soup, onion, and corn to the pot with the chicken. Stir to combine.
- Cover and cook on low for 6 hours or high for 3-4 hours. My chicken was cooked at the 3 hour mark on high heat.
- 30-40 minutes before you are ready to serve, stir in the rice mix and shredded cheese.
- Cover and cook for 30 -40 minutes more or until rice is tender and cheese melts.
- Turn slow cooker to the warm setting and serve with sliced green onions, cherry tomatoes, or chopped parsley over top.
Notes
- Makes about 9 cups.
- Always cook chicken to 165 degrees F. Cooking time may vary.
- Serve with a green salad or steamed green beans.
- If your mixture is too dry, try adding a little bit of warmed chicken broth.
Nutrition
Serving: 1.5 cups | Calories: 277kcal | Carbohydrates: 13g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 609mg | Potassium: 624mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 1mg