What else is a food blogger to do, but say “thank you” by making you a virtual dish to enjoy.
Cheesy vegetable goodness. Easily made with leftovers, or whipped up in a few minutes from scratch.
Topped with bacon. Because, who can say no to bacon?! This is my thank you gift to you.
Cheesy Bacon, Brown Rice & Broccoli Casserole – Adapted from Life as a Loft House
- 1 C diced, cooked chicken
- 3 1/2 C cooked brown rice
- 3 C broccoli florets, steamed
- 4 slices of bacon, cooked & crumbled
- 3 T white whole wheat flour
- 14 oz. chicken broth
- 1/2 C milk
- 1 tsp. dried mustard
- 2/3 C Parmesan cheese
If you don’t have your rice cooked already, start your rice cooker and cook up the rice. You’ll want about 3 1/2 C cooked rice. If you have the ability – steam your broccoli in the top of your rice cooker while it cooks away!
Meanwhile, brown the chicken and then dice it into small cubes. If you already have the meat prepared – then, do the dishes. If you’d rather, canned chicken will work just fine in this recipe too.
When the rice is just about ready, go ahead and mix together the 3 T white whole wheat flour with 14 oz. of chicken broth. Use a whisk and really mix it together well.
Pour the flour chicken broth mixture into a medium saucepan and add the 1/2 C milk. Heat to a boil and stir constantly until the mixture thickens. Remove from the heat and add in 1/3 C of the Parmesan cheese. Allow the heat from the sauce to melt the cheese. Season with salt & pepper, if interested.
Assemble the casserole by layering the rice on the bottom of a lightly greased 8x8 or 9x9 inch baking dish.
Top with chicken.
Then, layer over the broccoli.
When the cheese in the sauce is melted, pour that over the layers.
Top with bacon crumbles.
Bake at 350 for 15ish minutes until warmed throughout and bubbly.
Leftovers are equally amazing. And, if you don’t like Parmesan cheese – go with cheddar. You can’t go wrong with bacon & cheddar.