CHICKEN SAUCE
- 1 Tbsp Butter, melted
- 1 Tbsp Golden Fiesta Canola Oil
- 1 Tbsp Garlic, minced
- ½ piece Onion, chopped
- 2 cups Cooked chicken meat, cut into cubes
- ½ kilo UFC Spaghetti Sauce
- ½ tsp Dried oregano
- ½ tsp Fine salt
- ½ tsp Pepper
CHEESE SAUCE
- 1 ½ Tbsp Butter, melted
- 1 ½ Tbsp All-purpose flour
- 1 cup Milk
- 1½ cups Grated cheddar cheese
- ½ cup Quickmelt cheese, grate
- 3 cups Cooked rice
PREPARATION
- 1 Preheat oven to 350°F.
- 2 To make the Chicken Sauce, heat 2 tablespoons butter and Golden Fiesta Canola Oil in a pan.
- 3 Sauté garlic and onion before adding chicken meat.
- 4 Add UFC Spaghetti Sauce and season with oregano, salt and pepper. Set aside.
- 5 Prepare Cheese Sauce by melting butter in a pan. Add flour and mix until blended together.
- 6 Add milk and bring to a boil,frequently stirring until sauce is thick and smooth, about 10 minutes.
- 7 Remove from heat and stir in cheese
- 8 To assemble, pour the Chicken Sauce over the rice in an oven-proof dish.
- 9 Pour over Cheese Sauce on top of chicken spaghetti rice layers. Top with remaining grated cheese.
- 10 Bake for 10 minutes, until cheese is golden brown.
