This week has been fa-reezing.  This is two steps above normal freezing and one step above fer-eezing.  Brrr.  It is always nice to have a warm, hearty, filling meal when it is so cold outside.  I am not a big soup person because it doesn't really fill me up.  This is my favorite "go-to" dish when I am craving something warm.  The best part is, it is really super easy.  Start with three chicken breasts, some chopped onion, and a can of cream of chicken soup.  I don't do my substitute for the soup on this one because I like it really creamy.  If you are looking for healthier, you can mix chicken bouillon with some milk and flour in place of the soup.  Place it all in the crockpot and cook on low for 7 hours. 

After seven hours, the shred the chicken with a fork and knife.  It should just fall apart. If it doesn't, you may want to cook it a little longer.  Stir the shredded chicken so it is well coated with the soup. 

Cook the rice.  I like to use Rice-A-Roni 4 cheese rice.  I make it in my pampered chef rice cooker so it is really easy.  You can use the rice of your choosing.  This is healthier than white rice.  If you are really looking for healthy, you could use brown rice as well.  I use a box, but if you are measuring, I would use about 3- 4 cups.   Mix the rice in with the chicken mixture.

Finally,  about 20 minutes before you serve, throw in some frozen corn and cheese.  I use a whole bag of shredded cheese.   I also use sweet corn because I like the flavor it adds.  This is seriously so yummy.  The leftovers are even better too!

Yummy, cheesy, filling, sweet!