Cheesy Chicken and Rice
4 tblsp Butter
4 tblsp Flour
1 medium onion, sliced and quartered
1/2 cup half and half milk
1 cup mushrooms, sliced
1 -8 ounce box Zatarain's Yellow Rice Mix
2-1/2 cups chicken stock
1 -15 ounce can cream corn
2 Cups Grated Cheese, 1 cup smoked cheddar and 1 cup swiss
1/2 precooked, rotisserie chicken (1 Breast quarter, 1 Leg/Thigh quarter), meat removed from bones and diced
salt & pepper to taste
A pinch paprika for color
First, make a Roux... In a large Saute pan, over medium high heat, melt the butter. Add the Flour and stir constantly for 2 minutes.
Add the Onions and stir for another five minutes until the onions begin to soften.
Add the Half and Half and stir to mix. Heat to simmer
Add the mushrooms and continue to simmer for a minute.
Move this condensed mushroom soup (can substitute a can of Cream of mushroom soup) to the crock pot.
Add the Chicken Stock and box of Zatarain's Yellow Rice Mix. Stir everything and close up the lid on the crock pot, set on high and leave alone for 3 hours.
After three hours, the rice is cooked and the soup has thickened. Add the Corn, Cheese and Chicken, salt & pepper to taste and stir.
Allow to cook for 15 minutes, or until the cheese has melted and the chicken has heated.
Taste and season as needed.
Garnish with a pinch of paprika to add color,