Am I the only one who is ready for fall to get here? My word, I’ve never been the biggest fan of summer anyway, but this year is really not helping one bit. I think the heat is beginning to eat my brain cells, and I don’t need help in that department.
It is so hot, the thought of turning the oven on makes me break into a sweat. So I’m using my slow cooker as much as I can to try and stave off heat stroke.
This is an adaptation of a staple Sunday dinner when I was growing up, it is just as good as it was when I was little. It can’t get much simpler: chicken (every time I have tried to write ‘chicken’ in this post, it has come out ‘chick’, I told you I was loosing brain cells), rice, and cheese. Lots of cheese.
All the stars.
Slow cooker liners are your friend, use them. They will make your life easier.
Place the chicken in the bottom of the slow cooker.
The the corn, fresh or frozen is fine. When I use canned I rinse it first, it seems to taste better.
Add the rice…
and water. Cover and cook on low for 8-9 hours.
Stir in the cheese and cover again for 5-10 minutes, or until the cheese is melted and gooey.
Yum and yum.
Someone please tell me when October gets here, and let me know if you find my brain cells lying around. Now go make some chick and rice.
Cheesy Chicken and Rice
- 1-1 1/2 pounds chicken breasts
- 2 cups corn, fresh or frozen
- 1 can (10 oz.) cream of chicken soup
- 1 can (10 oz.) cream of mushroom soup
- 1 cup wild rice
- 1 cup water
- 2 cups shredded cheddar cheese
In a 6 quart slow cooker, put all ingredients in the order listed except cheese. Cook on low for 8-9 hours. Stir in cheese, replace lid and let cook for 5-10 minutes or until cheese is melted.
Oven option: When heat stroke is not an issue, place all ingredients except cheese in a 9×13 pan and cover with foil. Bake at 300 degrees for 1 1/2 to 2 hours. Remove foil and sprinkle with cheese, cook 5-10 minutes or until cheese is melted.