Chicken Bacon Ranch Rice Casserole

Description

The old "CB double RC" - anyone do the math lol

Details

Cooking Time:		60
Recipes Makes:		6
Calories:		636
Carbs:		33.2
Fat:		33.8
Protein:		46.8

Ingredients

• Cooking spray
• 1 cup long-grain white rice
• 1 medium yellow onion
• 2 cloves garlic
• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 1 pound boneless, skinless chicken thighs (about 4 pieces)
• 6 slices bacon (about 6 ounces, not thick-cut)
• 1 tablespoon unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 1/4 cup whole milk
• 1 (1-ounce) packet ranch seasoning and salad dressing mix (about 3 tablespoons)
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper

Directions

1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 3-quart or 9x13-inch baking dish with cooking spray and add 1 cup long-grain white rice; set aside.
2. Dice 1 medium yellow onion, mince 2 cloves garlic, and grate 8 ounces sharp cheddar cheese on the largest holes of a box grater if needed. Cut 1 pound boneless, skinless chicken thighs into 1-inch pieces.
3. Place 6 slices bacon in a large skillet in a single layer. Cook over medium heat, flipping halfway through, until crisp, about 8 minutes total. Transfer to a paper towel-lined plate to drain, then crumble into small pieces. You should have about 3 tablespoons rendered fat — do not discard.
4. Melt 1 tablespoon unsalted butter in the same skillet over medium heat. Add the onion and garlic, and cook, stirring occasionally until softened, about 3 minutes. Add 3 tablespoons all-purpose flour and immediately stir with a wooden spoon, taking care to scrape the corners, until the flour is completely absorbed, 30 seconds to 1 minute. The mixture will be foamy and there should be no dry pockets of flour left. Pour in 1 1/2 cups low-sodium chicken broth and whisk to incorporate, breaking up any lumps of flour and onion. Pour in 1 1/4 cup whole milk, 1 (1-ounce) packet ranch seasoning, and 1/2 teaspoon kosher salt, and whisk to completely incorporate. Bring to a simmer, stirring constantly, and cook until sauce thickens slightly, about 2 minutes.
5. Season the chicken all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the chicken, half of the crumbled bacon, and half of the cheese to the prepared baking dish, and stir to combine. Pour in the sauce and stir to coat.
6. Cover the baking dish with aluminum foil. Bake covered for 30 minutes until the sauce is bubbling and rice starts to soak up the sauce. Remove the foil. Sprinkle the remaining bacon and remaining cheese evenly over the top. Bake, uncovered, until the sauce is bubbling and the cheese is melted, about 15 minutes more.

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