A yummy casserole and crisp fall day go together like football and brats :). This is recipe is soooo good. It will certainly stay on our rotation as we start to go into winter. This recipe is from the Picky-Palate, and it's great! The Picky-Palate blog is wonderful- lots of original, easy, and family friendly recipes. Also, the recipes are pretty healthy, or can be modified to your health needs. Next time I make this I think I will thrown in some broccoli or chopped spinach. Enjoy!
Ingredients
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
½ lb diced ham
2 Cups cooked shredded chicken breast
4 Tablespoons butter
¼ Cup flour (I used gluten-free)
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I used brown)
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese
Instructions
Preheat oven to 350 degrees. Heat oil into a large 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 9×13 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.
6-8 servingsLabels: casserole, chicken, rice
