Stir the white sauced chicken into the mostly cooked rice in the hotel pan.

Stir in the grated cheese.

Bake again very gently and hold until needed. Only bake until sauce has absorbed into the rice and casserole is warmed thoroughly or the chicken will overcook and the rice will lose its shape.

Be sure to allow the finished casserole time to sit a good amount before serving for it to cohere into a lovely casserole.

**1 quite full hotel pan serves 35 main dish servings.

The night before or a few hours before you need it:
Slice about 7 lb boneless chicken into bite sized pieces. Salt so it is flavored from within - about 1 t each pound. Set aside. (work with the chicken frozen slightly for easier slicing)

Make the rice -
In my hotel pan combine:
4 c rice
4 c water
If using long grain brown rice let soak in cold water for 30 minutes.
Add 1 t salt just before baking. Bake 400* with lid on about 30 minutes until almost tender.

Make the chicken sauce -
In large brazier pan saute:
3 sticks unsalted butter
5 or so chopped onions
1 t salt sprinkled over

Grate 2 lb mexican type cheese

When onions are caramelized add 1c white flour and 1 T of salt. Stir and saute over medium heat until it smells nutty and is golden brown.

Stir in 4 c milk. Cook until bubbly and thick.

Stir chicken right into the sauce. Warm it in the sauce only until it begins to loose its pink.

Stir in 32 oz salsa and heat through.
*Can stir in frozen or fresh peppers.
And dehydrated tomato pieces too.
Add garlic if you have time.

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