Serves 4

Ingredients

1 pkg. Andouille, chopped

1 onion, halved and sliced

2 quarts chicken stock

1 carton cream of mushroom soup

1 tsp garlic salt

1 tsp cajun seasoning

3 cups rice

3 chicken breasts

 

Instructions

      1. In a large stockpot, brown sausage and onion.
      2. Add stock, seasonings and soup. Bring to a boil.
      3. Add rice; reduce heat and simmer for 25 minutes.
      4. While simmering, sprinkle chicken with cajun seasoning.
      5. Bake at 400°F for 20 minutes.
      6. Shred and add to stew once rice is cooked.