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!