My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good. It was a “raid the refrigerator and pantry day!” If you’d like to prepare this without the Chicken and Bacon, feel free. I think leftover Pork would also be very good.
INGREDIENTS: YIELDS 5-6 PORTIONS
1 piece of Chicken, cooked (about 2 cups)
½ cup Jasmine Rice (or other rice)
2 Carrots, thick sliced
½ cup Mushrooms, sliced
½ cup Snow Peas
½ cup frozen Broccoli (rinsed to remove ice)
¾ cup Onions, sliced
3 slices Bacon, cooked and crumbled
1 can Chicken Broth (divided)
Drizzle of Olive Oil
1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)
Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom. Cook the rice for a few minutes over low/medium heat, stirring constantly.
Add the vegetables that will take the longest to cook. You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms. Cook 2 minutes. Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.
Add Snow Peas, Onions, and Broccoli. Cover and simmer 2 minutes. Add chopped Chicken. Add remaining Chicken Broth and begin to slowly add Cheeses. I love using a variety. Stir constantly. Once the Cheese is melted and you have a smooth sauce, it’s done.
Place in a serving bowl, garnish with Crumbled Bacon and serve.