Serves: 5-6 servings
Ingredients:
• 750 gr cooked rice
• 1-2 tablespoons vegetable oil for cooking
• 5-6 chicken tenders
• 300 gr mushrooms
• salt
• black pepper
• 1 teaspoon garlic powder
• 250 ml chicken stock
• 120 ml heavy whipping cream
• 2 teaspoons thyme
• 1 tablespoon corn starch
• 250 gr shredded cheese mix
Instructions
1. Preheat the oven to 180 C and grease a 22x22cm casserole dish.
2. Preheat a cooking pan over medium heat. Add some oil and let it heat up.
3. Cook chicken tenders, seasoned with some garlic powder, salt and pepper, until just done. Take out the tenders and set aside.
4. Add sliced mushrooms to the same pan. Season with some salt, pepper and garlic powder and mix well. Saute mushrooms until just done.Take the mushrooms out of the pan.
5. Dice cooked chicken tenders and add it to a mixing bowl. Add cooked rice and mushrooms to the bowl as well. Add half of the shredded cheese and mix well.
6. In the same pan, heat up chicken stock and heavy whipping cream.
7. Combine corn starch with a splash of chicken stock and stir until combined. Stir the corn starch mixture into the stock and heavy cream mixture.
8. Add salt, pepper and thyme. Bring to simmer and take off heat.
9. Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish.
10. Spread the mixture evenly and top off with remaining cheese.
11. Bake for 20 minutes. Serve warm.
Comments