|4||cups leftover cooked, shredded PERDUE® Fresh Whole Chicken with Giblets|
|2||tbsp. unsalted butter|
|2||tbsp. all-purpose flour|
|1||tbsp. dry mustard|
|1/4||tsp. black pepper|
|2||cups sharp cheddar cheese, shredded|
|3||tbsp. cream cheese|
|2||cups cooked white rice|
|2||boxes (10-ounce) frozen broccoli florets, thawed and drained well|
|1||cup crushed butter crackers or potato chips|
Preheat oven to 400°F. Shred leftover chicken into bite-sized pieces.
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.
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.
Start with a PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lb.) for an easy source of leftovers.
Be sure to thaw and dry your frozen broccoli well to keep your cheese sauce thick and creamy while the casserole bakes.