Dinner

Creamy Chicken and Rice Corn Chowder is for Dinner.

Creamy Chicken and Rice Corn Chowder takes 10 minutes to prepare.

Creamy Chicken and Rice Corn Chowder takes 360 minutes to cook.

Creamy Chicken and Rice Corn Chowder makes 4 servings.

The ingredients for Creamy Chicken and Rice Corn Chowder are:

Chicken Breast, no skin, 1 unit
Campbell's Cream of Chicken with Herbs (1 can), 1 serving
Yellow Sweet Corn, Canned, 1 cup
Beans, white, 1 cup
Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 3.5 serving
Water, tap, 2 cup (8 fl oz)
White Rice, long grain, 1 cup

Here is how you make Creamy Chicken and Rice Corn Chowder:

Spray crock pot with non-stick cooking spray.Place chicken pieces at bottom of pot.Drain and pour in corn.Drain and pour in white beans.~Ensure white beans and corn cover the chicken pieces evenly.Add 1 cup of water directly to the pot.Add the other cup of water as well as the can of Cream of Chicken soup with Herbs to a bowl and mix thoroughly together before pouring in over the dish in the pot.Last step before letting it go for several hours, add the tomatoes with juice.Cover and set on Low for about 6 hours...Just prior to serving the dish up, boil some water and steam/boil your rice.With a wooden spoon, roughly break up the chicken pieces in the pot so as to accommodate the division of the dish into servings.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user TIMANTEC.

The nutritional information for Creamy Chicken and Rice Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 274.5

• Total Fat: 3.4 g
• Cholesterol: 16.5 mg
• Sodium: 1,515.3 mg
• Total Carbs: 49.2 g
• Dietary Fiber: 5.9 g
• Protein: 12.2 g