Sunday, March 31, 2019

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

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