Cheesy Chicken and Rice Skillet Dinner with Bacon
Who doesn't love bacon? This is a wonderful and thick rice dish that is rich and hearty. The combination of cheese and bacon is delightful. You will love it!
Ingredients
| 0.5 pound | 225 g | Applewood smoked bacon |
| 0.25 cup | 60 ml | all-purpose flour |
| 4 tablespoons | 60 ml | unsalted butter |
| 0.5 teaspoon | 2.5 ml | kosher salt |
| 1.5 cups | 360 ml | chicken broth |
| 0.25 teaspoon | 1.3 ml | freshly ground black pepper |
| 1.5 cups | 360 ml | shredded cheddar cheese |
| 2 cups | 480 ml | cooked shredded chicken |
| 1-2 tablespoons | hot sauce | |
| 4 cups | 960 ml | steamed white rice |
| 1 cup | 240 ml | shredded cheddar cheese |
Instructions
- Cook the bacon, drain and set aside. Reserve 2 tablespoons of bacon drippings.
- Place the butter into a medium sized pan over medium heat. Once melted, whisk in the pepper and flour until bubbly and smooth.
- Slowly whisk in the chicken broth. Increase the heat to high, whisking the broth until it has thickened.
- Reduce heat to low and stir in 1 1/2 cups of cheese. Stir in the hot sauce. Reduce heat to a simmer and set aside.
- Place the reserved 2 tablespoons of bacon drippings back into a cast iron pan. Stir in the cooked rice. Add the cheese sauce and chicken, mixing to combine.
- Top with the other one cup of cheddar cheese and the crumbled bacon. Place under the oven's broiler for 5 minutes until the cheese is melted.
- Serve immediately.