Thursday, August 9, 2012

Cheesy Chicken and Rice...

Okay, this recipe was originally Slow Cooker Cheesy Chicken and Rice, until I realized I had a brain fart and scheduled myself two slow cooker recipes this month, when I only have one slow cooker. is now Stovetop Cheesy Chicken and Rice.  Although, if I make it again, I'll probably do the slow cooker thing, the info for which can be found on the original recipe at Christy Jordan's Southern Plate (it's pretty much the same, except the chicken, onions, and cream of chicken soup go in the slow cooker on low for 7-8 hours or high for 3-4 hours).  That said, here's the recipe as I made it today:

Cheesy Chicken and Rice
6 servings - 375 calories each

4 boneless, skinless chicken breasts (I actually used a package of tenderloins instead)
1 can cream of chicken soup
1 large onion, diced
1 package Zatarains Yellow Rice Mix
2 T margarine
2 1/2 c. water
1 c. shredded cheddar cheese
1 can corn, drained

Put the chicken, cream of chicken soup, and diced onion in a pot on the stovetop and set on low/med. low.  Make sure to watch it!  I burned mine a bit because I was multi-tasking.  While the chicken is cooking, prepare the Zatarains according to package directions with water and margarine.  When chicken mixture and rice are cooked, mix together and add corn and cheese.  Heat until the cheese is melted and everything is combined.  And you're all set :)

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