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Cheddar Bacon Chicken and Rice Bake

Servings 6 servings
Prep Time 10 mins
Cook Time 45 mins


  • 3 cups cooked chicken chopped
  • 1/2 cup long grain white rice cooked according to package
  • 6 slices bacon
  • 1/2 cup red bell pepper diced
  • 1/2 cup yellow onion diced
  • 2 stalks celery finely chopped
  • 2 cups cheddar cheese divided
  • 8 oz cream cheese
  • 1/4 cup heavy cream
  • 1 tbsp worcestershire sauce
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Pan fry bacon strips; crumble and set aside. Reserving 1 tablespoon of bacon grease.
  • Combine bacon grease, cream cheese, heavy cream, Worcestershire sauce, celery, onion, and red bell pepper in a large mixing bowl and stir until well blended. **allow cream cheese to sit out at room temperature for at least ten minutes to make it easier to blend**
  • Fold remaining ingredients into cream cheese mixture—setting aside 1/2 cup of the shredded cheddar to sprinkle on top of dish; pour into prepared 9x13 casserole dish and sprinkle remaining cheddar on top.
  • Bake at 350 degrees for 30 minutes.
Course: Main Dish