Crock Pot Cheesy Chicken & Rice

Well I'm officially kicking off summer with a sick kiddo. Poor Mackenzie summer break is just beginning and she ended up with a stomach bug. I guess I can be glad that she isn't missing any school, so it could be worse.

Along with summer comes the heat, so this is the time of year when I dread cooking dinner. We still want to enjoy all our favorite meals, but I hate heating the house up by using the oven.
Summer is the time of year when I rely on outdoor grilling and crock pot cooking.   

Most people only use their crock pot in the winter, but I use mine year round. I have to say I really put mine through the ringer in the summer. When it comes to casseroles, you either love them or hate them. I can honestly say a hot and bubbly casserole is a busy family's dream come true.

Casseroles are a huge time saver and just scream comfort food! Well, at least they do in my house. Today I want to share a recipe that I've had filed away for quite some time. It's for a Crock Pot Cheesy Chicken & Rice Casserole from Southern Plate. 

A good cheesy casserole is always the best and to be able to cook it in the crock pot, makes it that much better. Now that summers here I can still enjoy a few of my favorite winter casseroles by cooking them in the crock pot.  Thanks Christy, this one is definitely a keeper!

Crock Pot Cheesy Chicken & Rice

1 - pound boneless skinless chicken breasts
1/2 - cup chopped onion
1 - 8 oz package Zatarain's New Orleans Yellow Rice, cooked according to package directions
1 - cup Mexican cheese blend or cheddar Cheese
1 - 10.5 ounce can cream of chicken soup
1 -15 oz can corn kernel corn or 1 - 11 ounce can mexicorn, drained
3 - tablespoons butter, melted

Place the chicken breasts in the crock pot. Add the chopped onion and spoon the soup on top of the chicken.

Cook on low 7 to 8 hours or high 3 to 4 hours. At the end of the cooking time, open the crock pot and break the chicken up in to small pieces. 

Add the cooked rice, cheese, mexicorn and melted butter to the crock pot. Stir until all is combined.

Put the lid back on and allow the crock pot to cook for about 10 to 15 more minutes until mixture is heated through and the cheese has melted.

Adapted from: Southern Plate

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Unknown said…
sounds good, but no corn , and maybe a little salsa. mmm maybe some mushrooms.... gonna try this one... thanks
Gwen said…
Oh man, that stinks poor baby! I dread cooking in the summer too! This sounds so yummy and easy!
Sounds like an awesome and comforting dish for sure...lots of options there. So glad you shared!
Anonymous said…
I use my crock pot year round but I think it puts off too much heat. Is it strange that in the summer I set it outside on the patio to cook? Does anyone else do that?
Tina Butler said…
Anonymous, I have heard of several people that do that. Nope you're not strange.
~*Sharee*~ said…
I made this for my family tonight and they loved it...:)

That is my kinda meal. Chicken and rice and cheese, yes!
Andt B said…
I tried this recipe last night and will make it again. When I put the chicken in crockpot it didn't look like it was going to make much based on the size of the rice box but boy was I wrong ,enough for 5-6 and very filling and flavorful no seasoning needed.
Anonymous said…
Try adding long green chiles for a southwestern kick
Anonymous said…
So yummy !! I added some broccoli to the dish . Well make again soon !
Anonymous said…
This was a HUGE hit at our house tonight!! I made a few changes, due to not having the exact ingredients and not wanting to go to the grocery store...I used brown rice and a can of white creamed corn in place of the yellow rice and kernel corn. I used a mixture of sharp white cheddar cheese and quesadilla cheese and some cheddar. EVERYONE, including our picky 9 year old had seconds!! This is a keeper!!
Love this recipe!
Pinned to try soon!
Anonymous said…
This was delicious. I had some leftover carrots that I threw in with the onions for a bit of color. I also seasoned the chicken really well, and of course I added a bit more cheese. It was so creamy and good. I expected to have a lot leftover, but everyone loved it and it was gone in a day or

I may try this again and add some broccoli at end. I think it will taste good with broccoli, but everyone should try it with the carrots. It's really good with the carrots. Just be sure to add them in the beginning with the carrots.
Anonymous said…
I'm a newbie! Would this work with minute rice??
Tina Butler said…
The Zatarins yellow rice is a flavored saffron rice, so minute rice would not work.
Anonymous said…
I came across this recipe on Pinterest and have added it to my list of 'Must Try's'. I was thinking of adding the rice in the beginning along with the chicken instead of cooking it separate, thoughts...ideas??

Jackie :0)
Tina Butler said…
The rice will end up mushy if you put it in the crock pot in the beginning.
CaroleM said…
this was wonderfully delicious! thanks for the recipe
Anonymous said…
MSG is a common ingredient in both yellow rice and cream of mushroom soups. I'm happy to say Vigo now makes a MSG free yellow rice and Campbell's has a Healthy Request MSG version of the soup. Our meal for the evening is cooking now and I'm looking forward to a delicious surprise! Thanks for the recipe.
Anonymous said…
I was skeptical about this recipe. I mean, I thought it'd be good, but nothing all that special. Boy, was I wrong! Let's just say I went back for thirds, and I NEVER do that! Thanks so much for posting this. Definitely a keeper!
Anonymous said…
Should you thaw the chicken first or does it matter?
I have several slow cooker recipes where I put in uncooked rice, soups (cheddar cheese soup is a hit in this house) along with the meat and/or veggies, and the rice mixture turns out great! Just a thought if you want to make it really simple!
Jamie B said…
I have made this several times and done a little tinkering. I add taco seasoning (low sodium) to the cream of chicken and onions to give it a little more spice, and I have used a brown rice mix rather than the yellow rice. Also cuts the sodium and is quite tasty! Add a dollop of sour cream and you're in business.
Anonymous said…
I made this for Sunday lunch today. I have to say it is family approved. Quite easy.
Unknown said…
Tried this for first time 4 weeks ago. Whole family loves it!! Since then,I've made it once a week for supper. Also tried Cowboy BBQ beans, another hit, everyone loved.