Cheesy Chicken on Rice -- Crock-Pot recipe

INGREDIENTS:

• 3lb bag Chicken Breasts

• 1/2 Cup of Butter

• 1 tbsp each of oregano, basil, and parsley

• 2 (10.5oz) Can Cream of Chicken Soup

• 1-2 (15.25oz) cans corn

• 2 (8 Oz) Pkg Cream Cheese

• 1tbsp red pepper flakes

• 2 (6.5oz) cans mushrooms

• 1 onion

• 1 teaspoon bacon drippings

• 1 cup shredded cheese

DIRECTIONS:

• In a bowl soften butter and cream cheese, while sauteing red pepper flakes, onion, and mushrooms in bacon drippings.

• Mix everything together with seasonings and corn.

• Layer mixture with chicken breasts in Crock-Pot, making sure the chicken is covered. 

• Cook until chicken shreds easily, a few hours. Shred chicken and stir in a cup of shredded cheese, stirring till melted.

Note: If it seems too thick add a little milk.

• Serve over rice or pasta!

(This recipe is highly customizable, have fun!)

bon appetit