Baked Chicken Rice Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g chicken breast fillet (s)
- 400 g mushrooms, fresh
- 1 sachet rice
- 1 leek stick (s)
- 1 onion (s)
- 1 cup cream
- 125 ml white wine, drier
- 100 g cheese, rated
- salt and pepper
- nutmeg
- some potato starch
- oil
Print Recipe
Pin Recipe Instructions
- Boil the rice and then put it in a high baking dish.
- Cut the chicken into small pieces, roll in the potato starch and fry in oil until crispy, remove from the pan and pour on the rice.
- Cut the onion into small pieces, as well as the leek and mushrooms, and fry everything together in the same oil. First pour in the cream, then the wine, stir everything well and simmer a little. Season with salt, plenty of pepper and a little nutmeg and then also put in the baking dish.
- Mix the rice, meat and sauce together, sprinkle the cheese on top and cover the pan. Put it in the oven on the middle rack at 175 degrees. After about 20 minutes, remove the lid (or the aluminum foil) and bake until the cheese is a bit brown.
- Variations are possible with pork or vegetarian, completely without meat; with corn or peas - anything is possible! If you want it less substantial, take milk instead of cream, then maybe thicken the sauce a little.
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