One of my good friends has a fun dutch oven blog. While I was looking through it I came across this recipe. I decided to give it a try and I really enjoyed it. I did season the chicken while I was cooking it with herb chicken seasoning.
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
1 bell pepper, diced
1 clove fresh garlic, minced
½ Cup diced ham
1 Cup cooked shredded chicken breast
3 Tablespoons butter
¼ Cup flour
½ tsp salt
¼ tsp fresh cracked pepper
2 Cups chicken broth
3 Cups cooked rice
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese
Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes.
Stir in garlic, ham and chicken. Cook for an additional 5 minutes.
Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined.
Stir in cooked rice then transfer to a 9×13 inch baking dish.
Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.
This is the adjusted version, with half the amount of meat.
My cheese got a little darker than I would have liked at the end, but at least I have it documented for next time. ;)