Chicken, Broccoli & Cheese Casserole


5 slices bacon, cut into 1-inch pieces
1 medium tomato, chopped
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
2 cups water
1 [5.7 oz.] pkg. cheddar broccoli rice
1 tbsp. butter
1 cup shredded Cheddar cheese
¼ cup chopped green onions

Trying out some Facon we got in the kosher section of Lunds & Byerlys in Minneapolis.

Cook bacon in large skillet on medium-high heat until crisp. Add tomato; cook and stir 2 minutes or until softened. 

Not a color combination you see every day!

Remove bacon and tomato with slotted spoon.

Stir chicken into skillet; cook and stir 5 minutes or until no longer pink. Add water, rice mix and butter. Bring to boil. Reduce heat to low; cover and simmer 20 minutes.


Stir in bacon and tomato mixture. Sprinkle with cheese and green onions. 

I accidentally used a smaller box of rice than I was supposed to, but that just made everything meatier.

Cover and cook 5 minutes or until cheese is melted. Remove from heat. Let stand 5 minutes.

A nice one-dish dinner!

My Rating: 4/5 "Nice and meaty and cheesy and comforting. There's a cathartic amount of chopping that goes into cooking it and also a satisfying texture when you're eating it. A little salty, but overall quite happy."

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