- 2 cups shredded Cheddar Cheese
- 4 tsp. all-purpose Flour
- 2 tsp. unsalted Butter
- 2 tbl. finely chopped Onions
- 14 ounces reduced sodium Chicken Broth
- 1 cup chopped Apples (such as Braeburn)
- 1/2 cup cooked Wild Rice (or whatever type of rice you prefer)
- 1 (12 ounce) bottle of Abita Amber or Turbodog
- ground White Pepper, to taste
- 2/3 cup Half-and-Half
- 1 lbs. boneless Chicken Breasts
A note on using beer when cooking. I have found that the best way to cook with it is to let it sit and warm to room temperature before cooking with it. This will also allow the beer to become flat which helps make it easier to cook with. This isn't a required step, but I have found it can make a big difference in the taste.
1. Mix the cheese and flour together in a bowl and set aside.
2. Season the chicken to taste with any spices you want and cook completely in a skillet.
3. Heat the butter in a large saucepan over medium heat, add the onions and cook or 3 minutes or until the onions are soft.
4. Cut up the chicken and apples into small, bite sized pieces.
5. Add the broth, chicken, apples, cooked rice, beer, and white pepper. Bring to a boil, reduce heat to medium-low and simmer uncovered for 10 minutes.
6. Reduce heat to low and slowly stir in the floured cheese until melted. Add half-and-half and stir to blend. Cook for 3 -5 minutes and serve with warm, crusty bread for dipping.