What I used:
1 small rotisserie chicken, picked down to the bones and shredded with my mixer.
1 small, onion, chopped. (yields approx 1 cup)
2 Tbs + 2 tsp chopped, dried garlic (the kind in the plastic bottle you find in the spice aisle)
1 tsp seasoned salt
1 tsp salt
1 tsp pepper (we like peppery, but I will use a smidge less next time)
4 Tbs all purpose flour
3 1/2 C. chicken stock
3 1/2 C. milk
1 1/4 cup uncooked long grain rice
1/4 cup uncooked white rice
4 Tbs butter
1 regular size bag of shredded sharp cheddar cheese.
1/2 C cooked, crumbled bacon (I cheated and used an entire small bag of salad bacon bits)
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| (c) Keytee 2013 |
In a large pot, melt butter and cook onions until kind of see through.
Add garlic, salts and pepper.
Add flour and mix well.
Stir in milk and stock. Heat on medium high.
Add 1/2 bag of cheese and stir as it comes to a simmer.
Add rice and reduce heat to medium-low. Cook until rice absorbs most of the liquid and is tender. Approximately 20 mins, stirring occasionally.
Pre-heat oven to 350 degrees F.
Add chicken and bacon to pot, mix it all together.
Pour into 9 x 13 inch casserole dish. Top with remaining cheese. Bake for 20 minutes.
I served it with green beans and it was delicious! I think next time I might also cut crunchy bacon into 1 inch pieces and do that instead of the crumbles.
