Beer Can Chicken
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 24g||37%|
|Saturated Fat 13g||65%|
|Total Carbs 34g||11%|
|Dietary Fiber 3g||12%|
|Vitamin A 35%|
|Vitamin C 110%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 cups leftover cooked, shreddedPERDUE® Fresh Whole Chicken with Giblets
2 tbsp.unsalted butter
2 tbsp.all-purpose flour
1 tbsp.dry mustard
1/4 tsp.black pepper
2 cupssharp cheddar cheese, shredded
3 tbsp.cream cheese
2 cupscooked white rice
2 boxes(10-ounce) frozen broccoli florets, thawed and drained well
1 cupcrushed butter crackers or potato chips
Preheat oven to 400°F. Shred leftover chicken into bite-sized pieces.
TIP: Start with a PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lb.) for an easy source of leftovers.
In a medium saucepan, melt the butter. Add the flour and cook for 1 minute. Whisk in the milk, dry mustard, salt and pepper. Continue whisking until the milk mixture comes to a boil. Remove from heat and stir in the cheddar cheese and cream cheese until melted.
In a large bowl, combine the rice, broccoli florets, chicken and cheese sauce.
TIP: Be sure to thaw and dry your frozen broccoli well to keep your cheese sauce thick and creamy while the casserole bakes.
Spray a 9” by 13” baking dish with cooking spray. Pour the chicken mixture into the baking dish. Top with crushed butter crackers or potato chips. Bake for 15 minutes or until golden brown on top. For a crispier finish, turn the oven up to broil for the last 5 minutes. Let stand for 5 minutes before serving.
Cheesy Chicken And Broccoli CasseroleAdd Your Comment