COLD... REALLY COLD today in the Cul de Sac. Which for me usually means I would like a steaming bowl of soup.
This recipe actually makes me ponder where to draw the line between a soup and a casserole dish. Sort of like a Cajun jambalaya, this is right in the middle. It starts with a cream of mushroom soup base. It also has more than a couple of cups of chicken stock. It looks very soupy right before you add the cheese...
It looks right at home in a soup bowl (above), BUT, it sits nicely on a dinner plate held together with all that cheesy goodness without the confines of a bowl.
Ah well, let's agree to call it a very thick cheesy soup! And enjoy a bowl of warming comfort on a cold cold day...
This dish was inspired from one I found on Pinterest, from Christy Jordan's Southern Plate blog. Follow the blue letters to see the link to Christy's original recipe. I made mine with a roux/cream of mushroom soup vs an easy quick can. I added more cheese and seasonings, I used a can of creamed corn. Christy also made hers with boneless skinless raw chicken which cooked up marvelously in the crock pot. I of course used my beloved store bought, fully cooked, fully seasoned Rotisserie Chicken!
Here's what I did...
Slow Cooker CHEESY Chicken and Rice
- Set your Slow Cooker on HIGH this will take about 3 Hours...
- 4 TBS Butter
- 4 TBS Flour
- 1 Medium Onion, Sliced and quartered
- 1/2 Cup Half and Half
- 1 Cup Mushrooms, sliced
- 1 -8 ounce box Zatarain's Yellow Rice Mix
- 2-1/2 Cups Chicken Stock
- 1 -15 ounce can Creamed Corn
- 2 Cups Grated Cheese, Good Melting Cheese, I used 1 Cup Smoked Cheddar and 1 Cup Swiss
- 1/2 Store Bought, pre-cooked, pre-seasoned Rotisserie Chicken (1 Breast quarter, 1 Leg/Thigh quarter), meat removed from bones and diced
- 1 TBS Dried Herbs, I used a Savory herbes de Provence mix
- Several turns of a pepper grinder To taste. Add Salt if needed
- 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, dried herbs and pepper and stir.
- Allow to cook for 15 minutes, or until the cheese has melted and the chicken has heated.
- Taste and season as needed. I use salted chicken stock and the rotisserie chickens are usually cooked with a salt brine, plus the Zatarain's Yellow Rice Mix has plenty of seasonings, so salt carefully.
- Garnish with a pinch of paprika to add color,
- Serve HOT and ENJOY!
And of course the Rotisserie Chicken makes this easy to make. Making this one of my favorite additions to my "52 Uses For a Rotisserie Chicken"! So many layers of flavors, defined COMFORT FOOD!
What could be easier and tastier?
And maybe not as much of an "Of Course", but I am going to file this as a soup, chili or chowder somehow and make it a terrific addition to me list of "52 Recipes for Soup, Chowder and Chili". (work in progress, but I have a way more than half posted already)
And if you think you might want to give this dish a try yourself (very easy), please take a minute and "Pin" it to your Pinterest Boards. And if you want to see more of my Rotisserie Chicken Recipes, feel free to join the fun and Follow me...