Tuesday, May 15, 2012

Cheesy Bacon, Brown Rice & Broccoli Casserole

All I can say is thank you.  I didn’t write this post seeking your encouragement; I just needed to write what was on my heart and what I was learning.  But, your words touched my heart.   

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. 

Seriously. Thank you.  Your comments and Facebook posts brightened my day. 

Cheesy Bacon, Brown Rice & Broccoli Casserole – Adapted from Life as a Loft House

Ingredients

  • 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

Directions

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. 

Serve warm.

Leftovers are equally amazing.  And, if you don’t like Parmesan cheese – go with cheddar.  You can’t go wrong with bacon & cheddar. 

11 comments:

  1. This looks really yummy! And I'm late to the party, but I love your blog for what it is.

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  2. Oh Yum. Unfortunately hubby wouldn't touch this with a 10 ft. pole, but I would love, love it. I think it will be on my list to make the next time his is out of town. Thanks for sharing.

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    1. hehehe... I do that same thing, Loy!!! My husband is like that with black beans (although, he'll politely eat them). But, when he's gone, I load up on those recipes :)

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  3. This looks really good! I want to try making it this weekend!!

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  4. Do you use a certain kind of brown rice? Yours looks particularly yummy. Can't wait to try this recipe. I know that brown rice is so much better for you but I have never cooked it. I've only made long-grain white rice. Suggestions?

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    1. Gina - we've made it with Minute Brown Rice, but our current favorite brown rice is a tie between Uncle Ben's plain, long-grain brown rice and an organic brown rice brand we recently found at Costco.

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  5. Who doesn't love bacon? I had made your cheesy broc and brown rice this weekend for my vegetarian in-laws who were visiting and it was a huge hit. But I think you've just inspired me to go out to the kitchen and top it with some bacon for myself!

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  6. This looks delicious! Thanks for the new recipe to try!

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  7. MMM! This looks like a childhood favorite chicken divan without the several cups of mayo. I love it and the bacon addition! This would probably freeze well, right? Would love to make up a few batches of this to have after the baby comes.

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    Replies
    1. Yes, I imagine it would freeze well!

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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