Slow Cooker Chicken Casserole
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4
boneless
Chicken Breast
1
medium
chopped
Onions
1
can
Cream Of Mushroom Soup
1
1/2
cups
Chicken Stock
1
cup
Rice, White
2
cups
shredded
Cheddar Cheese
1
can
Yellow Corn
Servings:
6
In the slow cooker add the chicken breasts and sprinkle the chopped onions on top. In a bowl stir together the cream of chicken soup and chicken stock and pour over the chicken. Cook on low for 8 hours. When ready to serve, shred the chicken with two forks. Then add the rice, cheese, and corn. Combine and serve.
submitted by Emily Beyer