Cheesy Chicken and Rice

I really should look into a photography class. I just point and shoot and hope for the best. As you can see this is an ooey gooey cheesy ricey yummy dinner that really didn't pose well for the camera. This meal was great just the way it was but I thought it would have been fabulous with the addition of bacon or for a Mexican flair some cilantro and salsa. You really could add what you wanted to this and it would taste great. I found this recipe on Cassie Craves. She is quickly becoming one of my favorite sites. I have a few other recipes to share that I snagged from her. I'm sure I will snag several more. The best part is you cook this in your crock pot. Easy week night meal.

Cheesy Chicken and Rice
adapted from Cassie Craves

6, 1 cup servings, 9 WW points per serving

Printer Friendly Version

2 to 3 boneless chicken breasts
2 to 3 tablespoons light butter
1 medium onion, diced
1, 10.5 oz can 98% fat free cream of chicken soup
1 cup fat free sour cream
2/3 cup Weight Watchers shredded Mexican cheese or reduced fat shredded cheese
1, 15 0z can whole kernel corn, drained
1, 8 oz box Zatarain's Yellow Rice Mix, cooked according to the package directions

Place the chicken breasts in the bottom of the slow cooker. Top each breast with a tablespoon of butter. Sprinkle with onion. In a bowl mix together the cream of chicken soup and sour cream. Pour over the chicken. Cook on low for 7 to 8 hours or high 3 to 4 hours. A few minutes before serving stir in cooked rice, corn, and cheese. Stir to combine. Serve hot.