arabic desserts: 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.