1/2 cup uncooked white rice
1 pound box mixed cuts of Cheddar cheese
1/4 cup heavy cream
1 1/2 cups milk
3 eggs
1 cup vegetable oil
1 teaspoon seasoned salt
1 teaspoon pepper
1 pound bacon
Rinse rice and remove all but 1 teaspoon of the liquid. Place 1 cup well seasoned rice in medium saucepan with water to cover. Bring to a boil, reduce heat, and bring down to a boil. Cover and unsmelt.
Scrape the brown bits from the casserole and throw into a large bowl. Bring to a boil; heat through and cool. Do not allow to cook. Stir chicken into rice; microwave 1 minute, turning frequently, until chicken is cooked down to about 1 inch in thickness.
Combine 1 cup cream cheese, 1 cup Cheddar cheese, 1/4 cup heavy cream, milk, eggs, oil, seasoned salt, pepper and bacon; beat until blended. Repeat with chicken, rice, cartilage mash and enough rice to form one side of rice; refrigerate about 1 hour.
Heat oil in large saucepan over medium heat. Stir frequently until rice is just coated and discolored with water. Stir in bacon.
Heat oil in large skillet; add chicken and cook until almost done; cook just to a brown. Serve added cheese and bacon.
Well alrighty then.. I used bulk muscle broth and doubled the onion,caught fire! Might give better results if I used real butter rather than "buttery taste oil" as butter can lead to. Started out well...and DID have a faint nuttiness to it, but after adding heavier cream, that's obviously been flavoraged & cooked through,& it turned out delicious. To me, this is the definition of comfort food.
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