|I could dive right into this delicious casserole.|
|Shredded chicken or you could use turkey|
|Delicious chopped, cooked bacon|
|The Roux - melted butter plus flour and pepper|
|After adding broth to the roux, stir in the cheese|
|Add the wing sauce to the cheese sauce, oh yeah!|
|Pour the cheese sauce over the rice and chicken, then mix|
|Then add another cup of shredded cheese to the top of the casserole|
|The fantastic full of flavor Bacon, Chicken or Turkey, & Cheese Casserole|
Now here is the recipe for this plate full of yummy:
BACON, CHICKEN OR TURKEY & CHEESE CASSEROLE
8 slices of bacon
1/2 stick of butter
1/4 cup of flour
1/2 teaspoon of pepper
1 1/2 cups of chicken broth
1 1/2 cups of shredded sharp cheddar cheese
1 to 2 tablespoons of Buffalo wing sauce
3 cups of shredded, hot chicken or turkey
3 cups of cooked jasmine rice
1 cup of shredded cheddar cheese
Cook bacon and crumble, set aside. Keep 2 tablespoons of bacon grease aside to use later in the recipe.
Cook rice and set aside.
Cook and shred chicken and set aside (I usually make mine in the crock pot, sprinkled with salt and pepper, then covered with chicken broth on high for 4 - 5 hours.)
Preheat oven to 375 degrees.
Place butter into a medium saucepan over medium heat. Once melted, stir in flour and pepper until smooth and bubbly. Slowly stir in chicken broth. Stir until thickened and smooth. Reduce heat to low and stir in 1 1/2 cups of shredded cheddar cheese. Stir in wing sauce. Taste for spiciness and add salt, pepper, or more wing sauce if necessary.
Place reserved 2 tablespoons bacon grease in a Dutch Oven or other oven safe casserole dish. Stir cooked rice in the bacon grease, add shredded chicken or turkey and cheese sauce, mixing to combine. Top with 1 cup of shredded cheddar cheese, then top with crumbled, cooked bacon.
Place casserole in a 375 degree oven until top cheese is bubbly and melted. Serve immediately with additional wing sauce on the table for those family members who like it extra spicy.
This dish serves approximately 6.
This recipe is adapted from a recipe on Picky-Palate.