Thank you Carol Weaver!!
1 pound of boneless skinless chicken breasts
1/2 large onion, chopped
1 -8 ounce box Yellow Rice Mix, cooked according to directions
1 cup Monteray Jack Cheese
1 – 10.5 ounce can cream of chicken soup
1 -15 ounce can whole kernel corn, drained
3/4 cup of sour cream
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 in to 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.
This is very delicious and easy.