Servings: 8
Ingredients
- 3 tbsp Prairie Farms Salted Butter
- 3 tbsp all-purpose flour
- 1/2 cup chicken broth
- 1 1/2 cup Prairie Farms milk
- 1/2 cup long-grain rice
- 6 slices bacon
- 1 large onion chopped
- 2 potatoes skinned & chopped
- 2 cup broccoli chopped
- 1 package shredded cheddar cheese 16oz
- Preheat oven to 350°F/175°C
Instructions
- Preheat oven to 350°F/175°C
- In a saucepan prepare rice according to package directions.
- In a saucepan, melt butter over medium low heat. Add flour to the pan, and whisk together to make a roux (about 1-2 minutes)
- Add the chicken broth and 1/2 cup of milk, and whisk together to smooth out the lumps. Simmer on low heat until mixture thickens.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Sauté chopped potatoes and onions in bacon drippings over medium heat.
- In a 9" by 13" baking dish combine cooked rice, roux, bacon, potatoes, onions, broccoli, milk and shredded cheese.
- Bake in preheated oven for 30 minutes or until golden brown.
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