chicken skillet dinner

Skillet chicken cheese bacon rice dinner

 

Pulled chicken, smoked or rotissororie. about 2 cups

4 to 5 slices jowl or thick cut bacon

3 cups cooked Zatarain’s yellow rice

1 packet of Pioneer Country Gravy mix or white sauce

1 medium sweet onion sliced and quartered

2 or 3 garlic cloves diced small

½ to 1/3 cup extra sharp white cheddar cheese

Shredded cheddar for the top

 

Cook your rice and brown the bacon in a cast iron skillet ahead of time. Pour off the bacon grease leaving about 2 tablespoons in the skillet. Make the country gravy according package, or make some white sauce, stir in the sharp cheddar to melt and set aside.

 Sautee the onions until getting a little brown then add the garlic and cook a minute or two. Add in the shredded chicken and heat through. Add the rice and stir to mix up. Add in the gravy, I used about 1 ½ cups. Stir to mix and heat a few minutes.

 Top with some shredded cheddar, break up the bacon and add it to the top. Place under a hot broiler to melt the cheese. Serve along with some toasted garlic bread and enjoy.

 Doing this on the stove top makes it pretty quick for an easy and fast meal. The Zatarains has seasoning and some red and green peppers in it and the bacon is salty enough you shouldn’t need any more seasoning. I think I would have liked some more green peppers in it. Some may want to add hot sauce.

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