Tuesday, July 2, 2013

Cheesy Chicken with Rice, Bacon, Broccoli and Rotel

I always try to find a recipe over the weekend that will leave at least a few leftovers for the busy week ahead, and casseroles like this one, are fantastic!  Not only was there enough leftover food for a few days worth of lunches, but it also tasted delicious, and I'd have to say that it's pretty healthy!  Especially when it's compared to other casseroles.  Another bonus.....not only is this recipe a time saver (because you don't have to prepare lunches), but it just so happens to contain all my favorite foods in one: cheese, chicken, rice, bacon, and broccoli! 

FYI - I did chose to make a few ingredient substitutions which would make the meal a little spicier.  If you don't like your food to be too spicy, feel free to use original Rotel instead of hot, and you could also choose to omit the chili powder.  Either way you make it, this meal is delicious!

Cheesy Chicken with Rice, Bacon, Broccoli and Rotel
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8 slices bacon, diced
2 boneless, skinless chicken breasts, cubed, and seasoned with salt and pepper
1 Tbsp. butter
1 Tbsp. olive oil

1 cup brown rice, cooked according to package directions

1 medium onion, diced
4 cups broccoli florets, chopped into bite size pieces
3-4 cloves garlic, minced
2 cans Ro-Tel diced tomatoes and green chiles (I used Hot)

2 Tbsp. butter
2 Tbsp. flour
1 cup chicken broth
1 cup sharp cheddar cheese, shredded
½ tsp. salt and pepper

Place the diced bacon into a large skillet, over a medium high heat and cook until crisp.  Remove the bacon from the skillet and set aside.  Using the same skillet, add the butter, olive oil, and then the chicken pieces.  Allow the chicken to cook, until no longer pink, and the juices run clear.  Remove the pieces from the skillet and set aside with the bacon.

In the same skillet used to cook the chicken and the bacon, add the broccoli and the onion and cook until the broccoli is tender and the onions are caramelized, about 5-10 minutes.  Add in the minced garlic and cook until fragrant.  This should take about 30 seconds.  Top with Ro-Tel, rice, chicken, and bacon, then stir to combine.  Reduce heat to low to keep warm.

In a small sauce pan, over a medium low heat, melt the butter and whisk in the flour until combined.  Next, pour in the chicken broth and whisk together.  Increase the heat to high and cook until the sauce has thickened and begins to bubble.  Make sure to whisk around while cooking.  Once the mixture has thickened, remove the pan from the heat and add in the cheese, salt, and pepper.  Stir until the cheese is melted, then pour the mixture into the skillet with the rest of the ingredients.  Stir together and serve!

Source: Adapted from Kevin and Amanda


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