Ingredients

• 6 cups fresh broccoli cut into bite sized pieces (cooked slightly, until crisp tender)
• 2 cups cooked white rice (cooked in chicken broth)
• 2 chicken breasts broiled with Lawry's season salt (cut into bite size pieces)
• 6-12 oz pkg bacon, cooked and broken into small pieces

SAUCE

• 3 tablespoons butter
• 3/4 cup onion diced (about 1 small)
• 3 tablespoons flour
• 2 cups milk
• 1 tbls minced garlic
• 1/2 tsp dijon mustard or 1/2 tsp dry mustard
• 1/2 teaspoon paprika
• salt & pepper to taste
• 3 tablespoons cream cheese
• 2 cups shredded cheddar cheese divided

Directions

Instructions

• Preheat oven to 350 degrees F.

• Cook onion, garlic and butter on medium-low heat until softened and translucent. Stir in flour. Cook an additional 2 minutes.

• Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add mustard, paprika, cream cheese and 1 1/2 cups cheddar cheese. Stir until melted.

• Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.

• Stir together rice, broccoli, bacon, chicken, any broth from cooked chicken and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.