Monday, August 27, 2012

Cheesy Chicken & Rice Skillet With Bacon

One of my daughters tried this recipe tonight and it was SO good. The only thing we changed is that we put extra bacon on top.  It calls for 8 oz and we put the whole 12 oz. package.  It only takes 2 chicken breasts and it was very filling and enough for our family of 6. She got the recipe here

1/2 pound Applewood Smoked Bacon ( We just used smoked bacon)
4 TBS unsalted butter
1/4 cup all purpose flour
1/2 tsp.  kosher salt
1/4 tsp.  freshly ground black pepper
1 -1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
1-2 tablespoons Hot Sauce( We did 1-1/2 and that was plenty for us)
2 cups cooked shredded chicken
4 cups steamed white rice
1 cup shredded cheddar cheese
1. Render bacon, drain and set aside. Reserve 2 tablespoons bacon drippings.
2. Place butter into a medium saucepan over medium heat. Once melted whisk in flour, and pepper until smooth and bubbly. Slowly whisk in chicken broth. Increase heat to high whisking broth until thickened. Reduce heat to low and stir in 1 1/2 cups cheese. Stir in hot sauce. Reduce heat to a simmer and set aside.
3. Place reserved 2 tablespoons bacon drippings back to cast iron skillet. Stir in cooked rice. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheddar cheese then top with crumbled cooked bacon. Place under oven’s broiler for 3-5 minutes until cheese is melted. Serve immediately.


  1. Oh, I copied that immediately - well, except for the hot sauce. My Beloved Husband just can't do that, but we'll work around that. Good job!


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