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.