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

(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.

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

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

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

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

 

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

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