**Recipe from Picky Palate **
* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 1 red bell pepper, diced
* 1 clove fresh garlic, minced
* ½ lb. diced ham
* 2 c. cooked shredded chicken breast
* 4 Tbl. butter
* ¼ c. flour
* ½ tsp. salt
* ¼ tsp. fresh cracked pepper
* 14 oz. can chicken broth
* 3 c. cooked rice of choice (I used white long grain)
* 1 c. shredded cheddar cheese
* 1 c. shredded mozzarella or swiss cheese
* 1 medium onion, finely chopped
* 1 red bell pepper, diced
* 1 clove fresh garlic, minced
* ½ lb. diced ham
* 2 c. cooked shredded chicken breast
* 4 Tbl. butter
* ¼ c. flour
* ½ tsp. salt
* ¼ tsp. fresh cracked pepper
* 14 oz. can chicken broth
* 3 c. cooked rice of choice (I used white long grain)
* 1 c. shredded cheddar cheese
* 1 c. shredded mozzarella or swiss cheese
Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.
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