1 10 oz can cream of chicken soup 1 10 oz can cheddar cheese soup 1 1/2 cups water 1 small onion diced 1 cup uncooked rice 4 chicken breasts 1/2 tbsp lemon pepper seasoning salt and pepper to taste shredded cheese for topping

In a medium bowl, combine cream of chicken soup, cheddar cheese soup, water, diced onion and rice. Stir well to combine. Spray your slow cooker with nonstick cooking spray. Put chicken breasts in the bottom of the slow cooker. Season with Lemon & Pepper Seasoning, salt and pepper. Pour soup mixture over chicken breasts. Cover and cook on low 6-8 hours. Sprinkle additional shredded cheese on top and cover for an additional 5-10 minutes until cheese is melted. Then serve!