Ingredients
Scale
- 1/2 – 1 Tablespoon olive oil
- 1 medium/large sweet onion, peeled & chopped
- 1 – 3 cloves garlic, peeled & chopped
- 1/4 cup flour (for gluten free, use tapioca flour)
- 2 cups lowfat milk
- 1 1/2 teaspoons Red Robin Seasoning (or your favorite seasoning)
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1 pinch nutmeg
- 1 pinch cayenne
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked, chopped chicken
- 1 strip of bacon, cooked until crisp and chopped fine
- 2 cups cooked rice
- 1 cup frozen broccoli, thawed and cut into small bits
For the top:
- 1/3 cup breadcrumbs (use gluten free breadcrumbs for gluten free)
- 1/3 cup shredded sharp cheddar cheese
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400 F. and spray a 9x9x2 inch square pan (or 4 oven-proof bowls) with cooking spray.
- In a medium saucepan, heat the olive oil over medium heat, then add the onion and garlic and saute until the onion is very soft and starting to brown. Add the flour and stir to coat the onions. Slowly stir in the milk and then add the seasonings. Reduce heat to medium low, stir and cook for a few minutes until the sauce starts to thicken.
- Stir in the cheese until melted, then add the chicken, bacon, rice and broccoli and stir to mix well. Pour this mixture into the prepared pan and use a spatula to smooth it out.
- In a small bowl, mix the breadcrumbs with 1/3 cup shredded cheese and seasoning. Sprinkle the top with the breadcrumb mixture. Bake at 400 F. for about 20 – 30 minutes or until the breadcrumbs are browned and the cheese is melted in the middle. Serve hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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