Thank you Kelly for posting this recipe. It was really good! I know DH loved it – he only said so about 10 times. 🙂
So we had some issues with our oven last night (crossing our fingers it’s a cheap and easy repair), and ended up having to improvise a bit. I ended up splitting my 9×13 dish into 2 smaller dishes. Luckily – we recently purchased a large toaster oven, and these smaller dishes actually fit one at a time. So I cooked them in there.
With the transfer – the cheese ended up getting mixed into the casserole, instead of on top, but it was still good!
2 T EVOO
1 medium onion, finely chopped
1 bell pepper, diced (I skipped the pepper, don’t like it)
1 clove garlic, minced
1/2 lb diced ham (I just used pre-packaged, pre-diced)
2 c cooks, shredded chicken breast (used 2 fairly large chicken breasts)
4 T butter
1/4 c flour
1/2 t salt
1/4 t pepper
14 oz can chicken broth
3 cups cooked rice (I used brown)
1 c shredded cheddar
1 c shredded mozzarella or swiss (I used a bit of both, and I never measure cheese, I use a lot)
Preheat oven to 350 (or, as it turned out in my case, the toaster oven)
I precooked the chicken by cutting it into thin strips (to cook faster) and throwing it into a skillet with a bit of oil. Then I shredded from there.
Heat oil in a large, rimmed skillet over medium heat.
Add the onions and peppers and cook for about 5 minutes, until tender.
Slowly stir in the chicken broth, then mix in the rice.