Here is a recipe that I wanted to try but I don't think it turned out that great. I have tried alot of recipes that I have found on Pinterest and they don't always live up to their recipe or photo. I followed the directions and didn't add all the milk and it was still soupy. I need to lower the chicken stock I think more next time and add more rice than it calls for. It tasted WONDERFUL but was a little more runny than I would have liked. The rice just didn't soak up as much of the liquid as I thought it should.
I wanted to add this even though it didn't turn out like I expected. That way you realize that cooking isn't always about perfect recipes. There have been some real duds in my years of cooking. My hubby braves them well and I throw the recipe out after if it was truly awful. I have only done that once and it keeps my recipe box cleaned out :)
 |
| All ready to eat! |
Bacon, Chicken and Rice Bake4 tablespoons butter
1 medium onion , chopped (about 1
cup)
2 tsp garlic salt
1 tsp seasoning salt
1 tsp salt
½ tsp black pepper
4 tbl flour
3 ½
cups chicken stock
3 ½ cups milk
1 ½ cups uncooked long-grain rice
3
cups cooked chicken , cubed
2 cups cheddar cheese ,
shredded
1/2 cup cooked crumbled bacon
Melt butter in a large pot over medium heat and cook onions until
translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook
until starting to color. Stir milk and stock into flour mixture.Turn heat to
medium high and add one cup cheese and continue to whisk as mixture comes to a
simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook
until the rice absorbs most of the liquid and is tender, stirring occasionally,
about 20 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice
and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining
cup of shredded cheddar on top of the casserole. Place in oven and cook for
20 to 25 minutes or until cheese is melted and casserole is bubbling.
Let me know if you find a way to make it less soupy for you. I would love to figure this out. When I make it again with some more adjustments, I will update this post.
Melt butter in a large pot over medium heat and cook onions until
translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook
until starting to color. Stir milk and stock into flour mixture.Turn heat to
medium high and add one cup cheese and continue to whisk as mixture comes to a
simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook
until the rice absorbs most of the liquid and is tender, stirring occasionally,
about 20 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice
and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining
cup of shredded cheddar on top of the casserole. Place in oven and cook for
20 to 25 minutes or until cheese is melted and casserole is bubbling.
I will be cooking it again in the oven and freezing some more. What an easy way to use up the bacon before it goes bad in the fridge. How many times do you cook up bacon but not the entire package and put it back in the fridge. I am going to cook the entire bag from now on and freeze it. 