Cheesy Chicken & Corn Rice

I love making this meal because it's so darn easy to throw together, and tastes like a lot of cheesy goodness!

Normally I make this recipe with a red pepper, but I had a yellow one on hand so I used that instead. So normally you'd see pretty bits of bright red sprinkled throughout the rice.

To save on the food budget, I only use 2 chicken breasts to make this, but if you wanted to be a little heavier on the chicken and less on the rice, you could use 3.

Cheesy Chicken & Corn Rice

Original Recipe

2 chicken breasts

1 big or 2 small onions, chopped

1 red capsicum/bell pepper, chopped

1 cup of frozen or 1 can of corn

1+ cup of shredded cheese

1 cup of uncooked basmati rice (you'll need more if using Minute Rice)

1 Cream of Chicken Soup recipe:

1 Cup water

1 Chicken cube (boullion)

2 TBS butter

3 TBS flour

1/2 cup of milk

Crock Pot Directions:

Put the chicken in crock pot, frozen or thawed. Sprinkle with salt and pepper, or other desired seasonings (sometimes I add a little of Emeril's basic seasoning). Add chopped onion and pepper.

Make the cream of chicken soup recipe: Boil the 1 cup of water and dissolve the chicken cube in it. Reserve 1/2 cup of the chicken broth, and pour the other 1/2 cup into the crock pot with the chicken. Melt butter over low heat, then stir in the flour till thick and smooth. Stir in the 1/2 cup of chicken broth and 1/2 cup of milk. Stir over low/medium heat until thickened. Add salt and pepper to taste. Pour over the chicken in the crock pot. Cook on low for 6-8 hours or on high for 4-6 hours.

About 20-30 minutes before serving, cook your rice according to the package directions (I mix 1 cup of basmati rice with 2 cups of water, heat to boiling and then simmer on low heat for 15 minutes).

Meanwhile, take the chicken out of the crock pot and shred it with two forks. When rice is done, add the shredded chicken, rice, corn, and cheese back into the crock pot and stir to mix. Allow to cook for a few minutes until everything is heated through.

Serves about 6 people.

Stove Top Directions:

I've never made this on the stove before, but here's how I think it would go.

Cook and shred the chicken. Put your rice on to cook while preparing the rest. Cook the onion and pepper in the butter for 5 minutes until soft. Stir in flour until thick and smooth. Add 1/2 cup of chicken broth and 1/2 cup of milk (add the extra 1/2 cup of chicken broth your chicken cube made if it seems too thick). Stir in chicken and corn, cook till heated through. Stir the chicken mixture and cheese into the rice.