2 c cooked rice
1 ½ c to 2 ½ cooked skinless, boneless chicken thighs, breast or mixed)
¾ c extra sharp cheddar cheese, grated
½ onion, diced
2 cl garlic, chopped
½ carrot, diced
¾ t salt
1/8 t black pepper
1/8 cayenne pepper
Sauce
2 T butter
2 T flour
¼ t salt
1/8 t black pepper
1 cup extra sharp cheddar cheese, grated
1 ¼ c chicken broth
Preheat oven to 350 degrees.
Sauce
Add some butter to a small sauce pan over medium low heat and let it melt. Add flour and stir this around for a couple of minutes. Pour in our chicken stock. Stir in well.
Add the black pepper and salt. Stir that in. Add the extra sharp cheddar cheese to the pot and reduce heat to low. Stir this until our cheese is melted and the sauce is smooth and creamy.
Put it together
Add the cooked chicken, seasonings, garlic, sauteed vegetables and cooked rice to an 8 by 8 baking dish and mix well.
Add the cheese sauce and stir that in well. Sprinkle remaining cheese on top. Bake for 30 minutes uncovered or until the cheese on top melts. Enjoy.
Peace,
CK