Bacon, Cheddar, Chicken and Rice Bake
Adapted from All Recipes
4 tablespoons butter
1 medium onion , chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons whole wheat flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked brown long-grain rice
3 cups cooked chicken , cubed
1 1/2 cups cheddar cheese , shredded
1/2 cup cooked crumbled bacon
Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 40 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.
The original recipe called for regular flour, regular rice,and season salt. I subbed the flour for whole wheat flour (King Arthur's) and I used brown long grain rice.... I omitted the season salt all together. The other change I made was the time for the rice..... I was long past 20 minutes and still had hard rice. I estimate it was about 45 minutes before it was tender. Next time I might use minute rice!
Sorry for the crappy photo, I was in a rush to get to class and wanted a picture before it got devoured by hungry animals. Haha.
Anyhow, it was good! The kids and husband all enjoyed it, and I will make it again!
Tomorrow I am making more Whole Wheat pumpkin bread and Cinnamon Glazed Popcorn (all REAL food treats for gift baskets!)! Stay tuned for recipes and pictures!
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