Chicken Casserole with Rice Recipe
Ingredients
| Onion | 1 Medium, peeled | |
| Carrots | 4 Medium, sliced | |
| Celery stick | 3 , chopped | |
| Butter | 1 Ounce | |
| Chicken stock | 1 Pint | |
| Tomato puree | 2 Tablespoon | |
| Bay leaves | 2 | |
| Garlic | 1 Clove (5gm), crushed | |
| Mushrooms | 4 Ounce, sliced | |
| 4 oz pkt frozen peas | ||
| Chicken | 12 Ounce, cooked | |
| Flour | 1 Tablespoon | |
| Long grain rice | 8 Ounce | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Fry onion, carrots and celery in butter for 3 min.
Add stock, tomato puree, herbs, garlic, salt and pepper.
Simmer for 40 min.
Add mushrooms, peas and chicken and simmer for a further 5 min.
Blend flour with a little water and stir into saucepan.
Bring to the boil and cook for 1 min, stirring all the time.
Cook rice in boiling, salted water for 12-15 min.
Drain and serve with chicken casserole.
Add stock, tomato puree, herbs, garlic, salt and pepper.
Simmer for 40 min.
Add mushrooms, peas and chicken and simmer for a further 5 min.
Blend flour with a little water and stir into saucepan.
Bring to the boil and cook for 1 min, stirring all the time.
Cook rice in boiling, salted water for 12-15 min.
Drain and serve with chicken casserole.
Chef
