After perusing the Southern Plate I came across a recipe that caught my eye. I ended up bookmarking it for future use. A few days ago I decided I was going to make it but I forgot to put it in the crockpot and I forgot to pull the chicken breast out of the freezer. Needless to say I wasn’t going to make it…
At the last minute I decided to make an adapted version with the things I had on hand. Instead of making it in the crock pot I made it on the stove top. In the end I realized my recipe wasn’t even close to the Southern Plate’s but it did turn out fantastic. She was certainly my inspiration. This is just incredible!! It’s so easy to make and the flavor is fantastic. I am using the leftover to make enchiladas with!
I highly recommend this recipe for a quick easy inexpensive week night meal. I literally made the entire meal in 30 minutes.
- 1-13oz can of chicken drained
- 1 large onion, chopped
- 1 -8 ounce box Zatarain’s Yellow Rice Mix,
- ½ cup cheddar cheese grated
- 1- 10.5 ounce can cream of poblano soup
- 1-15 ounce can whole kernel corn, drained
- In a large pot sauté onion until its tender, remove from pot and set aside.
- In the same pot cook yellow rice according to package directions.
- Once the rice is cooked about 20-25 minutes add onions back into the pot, add drained chicken, cheddar cheese, cream of poblano, and drained corn.
- Mix well and heat all the way through. Once everything is heated through serve immediately.