Creamy Cheesy Chicken and Rice

Ingrédients

1 pound of boneless skinless chicken breasts

1/2 large onion, chopped

1 – 10.5 ounce can cream of chicken soup

1 –8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions

1 cup Monterey Jack Cheese (plus a bit more for garnish)

1 –15 ounce can whole kernel corn, drained

3/4 cup of sour cream

optional garnish: finely chopped fresh parsley

Instructions

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 into small pieces.

Add the rice, cheese corn and sour cream to the crock pot.  Stir until all combined.

Put the lid back on and allow the crock pot to cook for about 10 to 15 more minutes or until everything is warm and the cheese has melted.

Garnish with a sprinkle of cheese and fresh parsley.