Herbed Chicken and Rice Casserole Recipe
Ingredients
- 250 g Boneless Chicken Breasts
- 1 cup Cooked Rice
- Fresh Oregano
- ¼ tsp Mustard Paste
- 2 tsp Vinegar
- Salt To Taste
- 1 tsp Crushed Black Peppercorns
- 2 tbsp Oil
- 10 Button Mushrooms
- 1 cup White Sauce
- ½ cup Milk
- ½ cup Spinach (Blanched & Chopped)
- ¼ cups Bread Crumbs
- 2 tbsp Parmesan Cheese Powder
Instructions
- Preheat the oven to 200º C.
- Mix together mustard paste, vinegar, salt, crushed black pepper and fresh oregano in a bowl and mix well. Add chicken cubes and mix and set aside to marinate.
- Heat oil in a non-stick wok, add the marinated chicken and sear well. Add mushrooms and salt, mix well and cook for 5 minutes.
- Add white sauce and milk and mix well. Add rice and toss well.
- Put chicken rice in an ovenproof glass tiffin, add blanched spinach and mix well.
- Spread the breadcrumbs and parmesan cheese powder on top. Keep the tiffin in the preheated oven and bake for 10-15 minutes.
- Remove it from the oven and let it cool. Cover the tiffin.
