Preheat the broiler. In a cast iron skillet, cook bacon until crisp. Drain on paper towels. When cool, crumble. Reserve 2 Tbsp of drippings in skillet. In a pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth and bubbly.
Slowly whisk in broth, cooking over high heat and whisking until thickened. Reduce heat to low, stir in 1 1/2 cups of cheese and hot sauce until melted and smooth. Remove from heat.
Stir rice into drippings in skillet. Stir in chicken and cheese sauce. Top with remaining cheese and bacon. Broil 3 to 5 minutes or until cheese is melted.
Originally Submitted
6/2/2015
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