Chicken à la Twitter

1 envelope taco seasoning (I used Old El Paso brand)
2 cups uncooked rice (I used Uncle Ben’s original converted–orange box)
1 jar salsa (I can’t recall how many ounces, but you know, a regular-sized jar–I used chipotle flavor)
1 can fire-roasted tomatoes (I think that was a 14 oz. can–you know, regular-sized)
1 can whole kernel corn (I used yellow)
1 can black beans (I used Bush’s)
1/2 cup chopped olives (I used green because I like them better and had them in the pantry)
32 oz. chicken broth or stock
2 containers Philadelphia brand Philly Cooking Creme (Santa Fe flavor)

1.    Putthe chicken breasts in a large Crock-Pot^® (5 – 6 quarts)
2.      Sprinkle the chicken with the taco seasoning, turning to coat both sides

3.      Sprinkle rice over chicken

4.      Pour salsa over top

5.      Pour tomatoes on (don’t drain)

6.      Pile on the corn (drained)

7.      Pile on beans (drained)

8.      Pile on the olives

9.      Mix the chicken broth with the cooking creme in a separate bowl, then pour the liquid mixture over into the crock pot

10.  Stir it a little, but leave the chicken on the bottom

11.  Put the lid on the Crock-Pot^®and cook on high for 6 hours

12.  Check the pot after 4 hours and again at five if you’re around just to make sure the rice doesn’t need a little more liquid. If it does, stir in a little water or broth. (Mine was fine, but I’ve made similar recipes where the rice was dry and needed more liquid.)

13.  Using two forks, shred the chicken and stir in with the rest of the casserole just before serving.