Slow Cooker Chicken and Rice Casserole

▢ 1 1/2 pounds chicken breast, (boneless and skinless)
▢ 21 oz cream of chicken soup, (I used two cans at 10.5 oz each)
▢ 1 cup chicken broth
▢ 1/2 teaspoon onion powder
▢ 1/8 teaspoon garlic powder
▢ Salt and pepper , (to taste)
▢ 2 cups instant rice, (rice)
▢ 1 1/2 cups cheddar cheese, (shredded)
Printable Recipe: https://www.thediaryofarealhousewife.com/slow-cooker-chicken-and-rice-casserole/

Let’s get dinner prepped in 10 minutes or less. Start by adding 1 and 1/2 lbs of chicken breast into your slow cooker. In a separate bowl, we’re mix up cream of chicken soup with chicken broth or season with onion powder, garlic powder, salt, and pepper. Mix this together well and then pour it over your chicken in the slow cooker. You can cook this on low for 6 to 7 hours. Cook it on high for just 4 to 5 hours. Add your chicken. Prepare two cups of instant rice according to the package directions. And then add your cooked rice along with one cup of cheddar cheese into your slow cooker. Add another half a cup of shredded cheddar cheese to the top. And then place your lid back on just until your cheese is melted. And then your slow cooker chicken and rice casserole is ready to serve.