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Chicken Casserole: A Very Fast Lunch Option

Ingredients:
350 grams of chicken meat (I have a thigh)
1 onion
1 carrot
150 grams of vegetables (I have a Mexican mix)
2 eggs
Milk to the eye (explain why below)
100 grams of dry rice
Salt, spices

Cooking:
Boil rice almost to readiness.
Meat cut into pieces
Grate carrots, cut onions
Fry meat without oil, add onions, carrots and then vegetables.
Mix boiled rice and meat.
Grease the form with butter, sprinkle with breadcrumbs, spread our mixture.
Beat eggs with milk and pour into the mold. The liquid should be level with the casserole, not higher, not lower. Therefore, we control the amount of milk ourselves.
We bake in the oven for 30 minutes to a crust at 180 g

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Categories:   Light Snack

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