CHEESEY CHICKEN AND RICE (SLOW COOKER)

from: www.southernplate.com

4 boneless skinless chicken breasts
1 large onion, chopped
1 - 8 oz box Zatarain's Yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 - 10 oz cream of chicken soup
1 cup sour cream
1 - 15 oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that.
Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, sour cream and cheese.
Stir to combine and serve hot.

SALSA CHICKEN AND RICE CASSEROLE

Recipe from: Taisha Stocking

Prep time: 15 minutes
Total time: 2 hours 15 minutes
1 can (10 oz) old el paso enchilada sauce
1 cup uncooked converted white rice
1 cup old el paso thick and chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained and rinsed
5 bone in chicken breast halves with skin
Heat oven to 325 F. Spray 13x9 inch glass baking dish with cooking spray. Reserve 2 tbsp enchilada sauce for brushing on chicken. In large bowl mix remaing enchilada sauce, uncooked rice, salsa, soup, and beans. Pour into baking dish. Cover tightly with foil.
Bake 1 hour uncovered. Brush chicken with reserved enchilada sauce.
Bake 1 hour longer or until chicken is fork tender.

SWEET AND SOUR PORK CHOPS

Recipe from: Leslie Syme

4 tbsp soy sauce
1/2 cup brown sugar
8 oz pineapple juice
1/3 cup white vinegar
2 tbsp corn starch
pork chops
rice

Mix together ingredients in sauce pan (excluding pork chops and rice), and cook sauce until it thickens; about 8 to 10 minutes. 
Pour over chops and cook at 400 for about 40-60 minutes, serve with rice.