Cheesy Chicken, Bacon, Broccoli & Rice Casserole

adapted from: What's Cookin' Chicago 

4 c. cooked rice

3-4 chicken tenders, cooked and shredded

2 c. broccoli florets, steamed

4 slices bacon

1-2 Tbl. bacon grease

1/4 onion, finely chopped

3-4 Tbl. flour

1 (14 oz.) can low-sodium chicken broth

1/2 c. half-and-half

2 Tbl. Dijon mustard

1 1/2 c. Parmesan cheese, grated

1/2 c. Cheddar cheese, grated, opt.

Cook bacon in a large skillet over medium heat until crisp.  Remove bacon and discard all but 1 or 2 Tablespoons of the grease.  Add chopped onion and saute a few minutes.  Gradually add flour and whisk until a thick paste forms.  Whisk in chicken broth, half-and-half and Dijon and stir until thickened.  Stir in cheese until melted.  Layer rice, shredded chicken and broccoli in a 8x8 casserole dish.  Pour cheese sauce over the top.  Crumble bacon and sprinkle over the top.  Bake at 350 degrees for 10-15 minutes or until heated through. Serves: 4-6  

Jenn's Notes:  I typed the recipe above with the measurements that I used.  This recipe is quick and easy, especially if you use leftover rice and leftover chicken.  I highly recommend NOT leaving the Dijon out, it really took this dish to another level!