Who doesn't like Chicken and rice? I found this recipe about a year ago and it is seriously one of my very favorite dinner meals. It has all my staples - easy, quick and SO yummy! And the best part is it's even better reheated and warmed up. I'm usually a leftover snob but this meal I think, get's better after it's chilled and reheated!
No need to wait any longer! Check out Cheesy Chicken and Rice Skillet Dinner with Bacon by picky-palate.com.
Ingredients:
1/2 pound Applewood smoked bacon
4 Tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
1-2 tablespoons hot sauce (optional)
2 cups cooked shredded chicken
4 cups steamed white rice
1 cup shredded cheddar cheese
Directions:
Render bacon, drain and set aside. Reserve 2 tablespoons bacon drippings.
Place butter into a medium saucepan over medium heat. Once melted whisk in flour, and pepper until smooth and bubbly. Slowly whisk in chicken broth. Increase heat to high whisking broth until thickened. Reduce heat to low and stir in 1 1/2 cups cheese. Stir in hot sauce. Reduce heat to a simmer and set aside.
Place reserved 2 tablespoons bacon drippings back to cast iron skillet (or large skillet). Stir in cooked rice. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheddar cheese then top with crumbled cooked bacon. Place under oven's broiler for 3-5 minutes until cheese is melted. Serve immediately!
Makes 4-6 servings
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