Bacon, Cheddar, Chicken, and Rice Bake
4 tablespoons butter
1 medium onion, chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt
1 teaspoon 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 (Rotisserie works great!)
1 1/2 cups cheddar cheese, shredded
1/2 cup cooked crumbled bacon
Melt butter in a large pot over medium heat; cook onions until translucent. Add garlic, seasoned salt and pepper. Add flour; mix well. Cook until starting to color.
Stir milk and stock into flour mixture.Turn heat to medium high; add one cup cheese; continue to whisk as mixture comes to a simmer. Taste and adjust seasoning.
Add rice; lower heat to medium low. Cook until rice absorbs most of liquid and is tender, stirring occasionally, about 20 min. Preheat oven to 350º. Add chicken and bacon to rice and sauce mixture. Pour mixture into a 9 x 13″ casserole.
Sprinkle remaining 1/2 cup of shredded cheddar on top of casserole. Place in oven; cook for 20-25 min or until cheese is melted and casserole is bubbling.