Slow Cooker Chicken and Rice Casserole

  • 1 1/2 pounds chicken breast (boneless and skinless)
  • 21 oz cream of chicken soup (I used two cans at 10.5 oz
    each)
  • 1 cup chicken broth
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • Salt and pepper (to taste)
  • 2 cups instant rice
  • 1 1/2 cups cheddar cheese (shredded)

  1. 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. 
  2. Once the chicken is cooked through remove from slow cooker.
    Shred then return to the slow cooker.
  3. 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 1/2 cup cheese and place lid on your slow cooker until cheese
    melted.

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