Wednesday, July 11, 2012

Bacon, Cheddar, Chicken, and Rice Bake





I have never been a fan of chicken casseroles because I hate the cream of soups that are usually in them. Cream of Chicken and Cream of Celery (to be specific) So on my google quest for a soup free casserole I came across this particular recipe. I had all the ingredients on hand and I decided to add bacon to mine for a little extra something. It was so good. A real comfort food meal. I can't wait to make this one again!

Bacon, Cheddar, Chicken and Rice Bake
Adapted from All Recipes

4 tablespoons butter
1 medium onion , chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked long-grain rice
3 cups cooked chicken , cubed (I use Rotisserie)
1 1/2 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 1/2 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.

106 comments:

  1. You had me at bacon. Totally just pinned this!

    LB
    www.accordingtol.com

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    1. Huge bacon fan here as well!

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  2. I will definitely be trying this soon.
    I'm your newest GFC follower {found you through the blog hop}
    ~TLouise~
    http://www.tlouisessite.com/

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  3. I love your cooking, I am now one of your fans or followers, love your creativity with food. This looks so bad carb wise but so yum, you had me at cheese...bacon...and chicken my 3 favorites.. On your second to the last line on your directions you said sprinkle "ADDITIONAL" cheese on top of casserole did that mean there is more than one layer of cheese? Please send a reply!! Thanks I want to honestly for once make it just like the picture..lol M

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    1. Thanks! There is an additonal top layer of cheese and that is what you see in the picture. I added about a 1/2 cup of shredded cheddar for extra cheesiness and to make somewhat of a crust to the casserole. Enjoy!

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    2. So, are you supposed to mix the 1 cup of cheddar listed in the ingredients into the rice mixture? There is no mention of cheese in the directions other than sprinkling additional cheese on top.

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    3. Yes, the one cup gets stirred into the milk, stock, and flour mixture. My proofreading skills must be rusty. I didn't realize that was left out of the recipe. I then sprinkled an additonal 1/2 cup of cheese on top before baking.

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    4. Thanks for clarifying. I'm making this for dinner tonight. Can't wait to taste it!

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  4. Oh my gosh I'm in trouble... would it be wrong to pair this with the oven fried chicken below? Would I ever EVER be able to stop eating it? Would I really care if it was all as good as I'm sure it is? =)

    Aloha,
    Thank you so much for linking up at our super mellow Wordless Wednesday link up today. I so love the beautiful group of bloggers that we are gathering together there and I am so incredibly grateful that you have added your voice to the mix.

    Happy Rest of The Week.

    xo,
    Nicole
    localsugarhawaii.com

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  5. Greetings from http://recipesonthecheap.blogspot.com/

    I'm your newest follower!

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  6. This looks amazing!!!

    New follower from the blog hop!

    Emily
    http://birthofamom.blogspot.com

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  7. I mentioned you on my blog today. Come on over and check it out :)http://mamaldiane.com/?p=7300

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  8. This looks fantastic! And I don't like the cream of soups in casseroles either. I am pinning this one.

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  9. Oooh, that looks wonderful!! I pinned it and can't wait to try it!

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  10. Looks really good! Thanks for joining Foodie Friends Friday! Please come next week with another great recipe!

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  11. This sounds delicious! Thanks for posting on Foodie Friends Friday!

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  12. This looks really good!! Thanks for sharing on Foodie Friends Friday!

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  13. Yummers - I popped in from the blog hop. Give me a visit some time ~
    thriftshopcommando.blogspot.com

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  14. This looks yummy! Can't wait to make this yummy looking dish.

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  15. I just made it. :) It is incredible. Good job!

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  16. This looks great. I am thinking about adding some broccoli along with the chicken and bacon before baking. Thanks for the recipe!

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  17. Just made this last night. It was FANTASTIC! Thanks!

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  18. How much chicken is 3 cups and how many slices of bacon did you use?

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    Replies
    1. I used one whole Rotisserie chicken that I cut into cubes. For the bacon I used 8 slices. Enjoy!

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  19. I like the rest of the recipe, but I'm allergic to garlic. Can this recipe be made without it?

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  20. Definitely, but you might want to adjust your salt and pepper.

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    Replies
    1. I'm allergic to garlic also. I usually add more onions or peppers if called for or onions instead of garlic when no onions are called for. I guess it works. I wouldn't know otherwise. Never tasted recipes with it.

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  21. Can this be made with brown rice instead of white?

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    Replies
    1. I would think so. The brown rice may need to cook longer.

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    2. I made this recipe with brown rice, Still very tasty but it did take Much longer to cook, more like 45 minutes instead of the 20

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  23. I had the same question about the brown rice. Anybody have ideas for how to make the switch?

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    Replies
    1. I don't cook with brown rice often but you should be able to sub it for the white. I think the brown rice just takes a little longer to cook. Someone correct me if I'm wrong though! :)

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  24. Mine was so soupy! I had to cook up more rice to add to it. I thought the rice to liquid ratio was a bit off but thought I would follow the recipe. 7 cups of liquid to only 1.5 cups of rice? Is that right? I used long grain white like it said. Followed exactly. What did I do wrong? The flavor is very good though! After I added more rice we loved it!

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    1. Mine did the same thing--- yeahhhhhh I was ecstatic about the idea, but the finished product wasn't all that great :( I even used 2 cups of rice to help thicken it up && it was still soupy

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    2. same thing happened to me, I used instant rice, wonder if that made a difference?

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  25. I'm sorry yours did not turn out well. I'm not sure why it was soupy. The sauce should thicken once you add the cheese to the milk and stock mixture and thicken further once the rice ia absorbed and the chicken and bacon is added in.

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  26. I made this tonight and it turned out great. My whole family loved it!

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  27. We tried this recipe the other night (sans bacon, which I consistently burn for some odd reason, sigh.....), and it was well received by our 3-1/2 and 4-1/2 year old food critics. It's definitely going into our meal rotation!

    By the by, if you're looking for additional casserole-sans-cream-soup recipes, I've whipped one up over here: https://baldmancooking.wordpress.com/2011/06/03/chicken-noodle-casserole-la-bald-man-tom/ If you try, please let me know what you think.

    Thanks for sharing this wonderful recipe :)

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    Replies
    1. I'm so glad you and the family enjoyed it! :) I'll be sure to stop by and check out your blog. I am always looking for new cream of soup substitutes!

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  28. this looks amazing! I'm going to try it out tomorrow, but with quinoa instead of rice since I'm on a very low carb, high protein diet.

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  29. I made mine today and have not yet put it in the oven, it's in the fridge. Do you think it would be good still if I cook it tomorrow?

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  30. I would think so. Just be sure to cover it!

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  31. Made this dish for dinner tonight. The only thing changed was substituting a gluten free flour blend for the roux and it turned out great! Thanks for the recipe.

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  32. I just made this. I too was skeptical about the ratio of rice to liquid. I used brown rice and cooked it for an hour (directions on the bag say 50 mins) before adding the chicken/bacon and it thickened up nicely. AND..... it's delicious!!!! So much better than the "cream of...." recipes!

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  33. Does anyone know about how many servings this makes?

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    Replies
    1. A lot! I bet at least 6.... if not more.

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  34. would not including the flour make a big difference? because that is the only thing preventing this from being tomorrows dinner. it's so close to being gluten free! but sounds Delicious!

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    Replies
    1. Try using potato flour instead. It will thicken it up for you without the gluten.

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    2. I used an AP gluten-flour blend. It worked fine.

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    3. Try the potato flour - but you need some sort of flour to get the cheese and milk to "meld" together. Otherwise you'll just have melted cheese goup in a milk mixture.

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  35. Amazing dinner tonight! Thanks for this delicious recipe! My 6 and 9 yr old food critics loved it! I did decrease the milk to 2 cups and increased the rice (not sure how much, maybe a total of 2 1/2 cups of rice). Definitely making again!!!!!!

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  36. Well, I'm giving this a shot - how can you go wrong with chicken, bacon & cheese? One thing I did notice (and I did follow instructions, ingredients to the letter) - and this may be because I used Cabot 50% reduced fat cheddar as opposed to full fat cheese, is that when I added the cheese to the stock/milk mixture, it seemed to separate. It looked like it got better after the rice cooked in it awhile - and I imagine coming out of the oven it (hopefully) will have all melted together. Smells good & I'm hoping it satisfies my 2 picky kiddos!

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  37. Can I use self-rising flour ?

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  38. Bridget, this may be a silly question. But do I cook rice separately (I usually do in the rice cooker) or is it cooked in the sauce mixture that reciepe starts out with? Sorry, just couldn't get those two things straight.
    Thank you so much!

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    Replies
    1. Not a silly question at all. The rice cooks in the sauce mixture. I did not use instant rice though. Enjoy!

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    2. Did you mean to say we were supposed to cover the rice/liquid mixture while cooking? Because mine did not cook properly and I ended up having to cook it over 55 minutes. I used white long grained rice.

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    3. No, it does not need to be covered. Was your rice instant?

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    4. No, it was the long-grained rice. But it took 55 minutes and still did not cook evenly through. I wasn't supposed to use instant was I?

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  39. I made this last night. I am not a fan of onion, but this was delicious! I am just starting out on my cooking skills and this was super easy to make.

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  40. Delicious, thanks for sharing!
    I precooked the bacon because I prefer crispy bacon. It wasn't all that crispy once it cooked in with all the moisture, but that's ok.
    I mixed raw chicken-cut up into bit size pieces-into the bacon/rice/sauce before baking. It turned out very tender.

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  41. I had the same problem many people had with the dish being soupy. Overall I had to spend probably over 2 hours total on this meal although I followed the directions exactly-- the rice had to cook for about an hour (maybe a little longer) and it was still VERY soupy. Definitely nothing like the picture. Good news is that the flavors were great an although it wasn't like expected, it still tasted great as more of a soup type dish. But definitely frustrating to start cooking with a certain time able in mind and then end up having to add 30-45 min onto that....

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  42. Sorry to hear that. I never had any problems with it being soupy. What you see in my picture was my end result.

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  43. I like cream of whatever chicken casseroles, but this looks amazing as well. I can't wait to try this. I feel like it would only be soupy if its not cooked enough at the beginning. I will let you know how it goes once I try it.

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  44. I made a booboo. I put the chicken and bacon in , but I didn't cook it first......did I just run this recipe? -_-

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  45. I thought this recipe was going to be soupy like some other people had said but I just increased the cooking time (I cooked the rice for 45 minutes)and everything turned out great! Everyone in my household had two helpings!

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  46. Ahhhhhh, you're a woman after my own heart! No "cream of" soups for me either! This looks fabulous!

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  47. I have not cooked rice since frozen rice became available at the supermarket! How would I modify the recipe if using this precooked rice? The recipe sounds delish!!

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  48. I think I will definitely try this with whole what orzo yummmmm

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  49. I used cream of mushroom instead of the stock and it was amazing

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  50. Pinning this right now! My husband loves all things ranch...and bacon! http://pinkgerberdaisies-kady.blogspot.com/

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  51. If you wanted to convert this to a crock pot recipe, how would you go about it?

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  52. This looks delicious, and it's what's on tap for dinner tonight! Thank you for your fantastic recipes - several of them are on our meal list this week. Excited to try them out! :D

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    1. Thank You! I hope you enjoy them! :)

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  53. I'm making this for the second time, tonight! It's delicious.... Thanks for sharing!

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  54. What are the calories in this? My husband is diabetic and we have to count everything.

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  55. Unfortunately, I do not have the calorie count for this dish.

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  56. For all those who want to make with instant rice, I had to add the same amount of cups of rice as there was liquid. So 7-7 1/2 cups of rice.. and just wait 5-10 minutes until cooked. Turned out fabulous. :)

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  58. This has all of our favorite things, chicken, cheese, rice and bacon!! I was hoping to pin this but once again Pinterest is having issues :( So much for technology. It looks great though, I'm going to copy your link and hopefully find my way back here. I hope to share on our blog Rezich Family Kitchen on WordPress.

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  59. Thank You! I hope you and your family enjoys it!

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  60. Hi Bridget! This looks wonderful! Did you buy a rotisserie chicken already made? Like what they have at HyVee?

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  61. Hi Kathi,
    I bought the already made rotisserie chicken breast from my local Grocery deli. A regular rotisserie chicken will work too!

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  62. Thank you Bridget! I can't wait to make it tonight! :)

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  63. I made this last night. It was good, however, I'm not a fan of rice. Do you think it could work with noodles instead?

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  64. Oh, definitely. I wouldn't fully cook the noodles since the casserole goes in the oven. So maybe just cook them to Al Dente. Let me know how it turns out!

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  65. Do you pre cook the rice

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  66. Ok, it's in the oven. Praying this is good because it looks AMAZING!!

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  67. I made this yesterday for my husband and a couple friends. We all loved it. Full of flavor and very filling. Thanks!

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  68. I made this for dinner tonight! It was great! Instead of the rice you said, I did boil n the bags. But I tore the bag open and let the mixture juices cook it instead. I also put broccoli in it to givenit some color and omitted te bacon (not a big fan). So glad I came across this recipe!

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  69. I'm so glad you liked it. Using boil in bag rice is a great idea and I love the addition of Broccoli!

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  70. I've never frozen it but I do know that it re-heats well! :)

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  71. I made this tonight and it was fantastic. I had a little trouble with the cheese/rice sauce but nothing a second go couldn't fix.

    My boyfriend swore up and down he wasn't hungry but by the time the dish was done, he was just as excited as me to try it!

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  72. I'm so glad you guys enjoyed it! :)

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  73. It doesn't specify if you cover the rice while cooking..anyone know?

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  74. how many people is this for? i cant see it on there

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