Cheesy Chicken and Rice Skillet Dinner with Bacon

WARNING: This is NOT "light"!  So you may want to stop reading here...  I guess it's what they call "Comfort Food".  I made it the other night and Shane really liked it.  It was pretty easy and for the most part uses ingredients on-hand.  (PS: I don't have a sweet camera...so sometimes I just use the author's photo. This is happening.)

1/2 lb Applewood Smoked Bacon
4 Tbsp. unsalted butter
1/4 c. flour
1/2 tsp. kosher salt
1/4 tsp. pepper
1 1/2 c. chicken broth
1 1/2 c., plus 1 c. shredded cheddar cheese
1-2 Tbsp. Hot Sauce (I just used a few sprinkles of flaked red pepper flakes instead...)
2 c. cooked shredded chicken
4 c. steamed white rice

1.  Render bacon, drain and set aside.  Reserve 2 Tbsp. bacon drippings.
2.  Place butter into a medium saucepan over medium heat.  Once melted, whisk in flour, salt, and pepper until smooth and bubbly.  Slowly whisk in chicken broth.  Increase heat to high whisking broth until thickened.  Reduce to low and stir in 1 1/2 c. cheese.  Stir in hot sauce (or pepper flakes).  Reduce heat to a simmer and set aside.
3.  Place reserved 2 Tbsp. bacon drippings back in a large cast-iron skillet.  Stir in cooked rice.  Add chicken and cheese sauce, mixing to combine.  Top with 1 c. cheddar cheese then top with crumbled cooked bacon.  Place under broiler for 3-5 minutes until cheese is melted. Serve immediately.

Makes 6+ large servings.