Experimental Kitchen: Chicken and Mushroom Baked Rice

Last week we got some new baking dishes and thought we should use them, and because its winter this is a perfect warm dish.

Recipe for 4-6 Portions.

Ingredients

3 cups of Rice, Cooked
2 tbsp Garlic
1KG of chicken thigh, sliced
2 tbsp Garlic
1 onion, cut to preferred size
300g of button mushrooms, sliced
1 can of mushroom soup
300ml of pure cream
15g butter
Shredded Cheddar Cheese, to taste
Salt & Pepper
Parsley (garnishing)
Cayenne pepper

Optional Ingredient

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Roasted Pumpkin

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Chinese Sausage

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Carrots

(These were added because the baking dish was a bit big)

Method

1. Heat wok or pan, melt butter. Add garlic and chicken then stir-fry for a few minutes until the chicken is cooked on the outside.

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2.Add cream and mushroom soup and stir until the soup has dissolved in to cream. Add salt and pepper to taste.

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3. Add mushrooms, cayenne pepper and onion and let simmer at low temperature until the onion has become soft.

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4. When rice is cooked portion out the rice into oven-safe baking dish

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5. spread sauce evenly over rice, and top with cheese.

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6. place in 200°c oven until cheese has melted and turned a golden brown. Garnish with parsley.

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Enjoy!

This recipe can also be adapted so that it can be served as a side dish.

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