A comforting and easy crock pot chicken casserole featuring tender chicken breasts, creamy sauce, and a cheesy topping, perfect for a hands-off dinner.
2 pounds boneless skinless chicken breasts
1 cup chopped yellow onion
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup frozen peas
1 cup frozen corn
1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice
1 1/2 cups shredded sharp cheddar cheese
Place the chicken breasts in the bottom of the crock pot.
Add the chopped onion, minced garlic, sliced mushrooms, frozen peas, and frozen corn on top of the chicken.
In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, dried thyme, dried parsley, salt, and black pepper until smooth.
Pour the soup mixture evenly over the ingredients in the crock pot.
Cover and cook on low for 4 to 4 1/2 hours, until the chicken is cooked through and tender.
Remove the chicken breasts from the crock pot and shred them with two forks.
Return the shredded chicken to the crock pot and stir to combine with the sauce and vegetables.
Add the cooked white rice to the crock pot and mix well to evenly distribute all ingredients.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover and cook on low for an additional 15 to 20 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy.