CHICKEN SAUCE

1. 1 Tbsp Butter, melted
2. 1 Tbsp Golden Fiesta Canola Oil
3. 1 Tbsp Garlic, minced
4. ½ piece Onion, chopped
5. 2 cups Cooked chicken meat, cut into  cubes
6. ½ kilo UFC Spaghetti Sauce
7. ½ tsp Dried oregano
8. ½ tsp Fine salt
9. ½ tsp Pepper

CHEESE SAUCE

1. 1 ½ Tbsp Butter, melted
2. 1 ½ Tbsp All-purpose flour
3. 1 cup Milk
4. 1½ cups Grated cheddar cheese
5. ½ cup Quickmelt cheese, grate
6. 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.