Potato Rice Casserole

Suhail Al-AhmadChef

Ingredients

• Shredded chicken breast
  1 kilogram
• Rice
  2 cup
• Potatoes
  6 pieces
• Onion
  1 piece
• Cream or a can of cream
  1 cup
• Chicken broth cube
  2 cubes
• Vegetable Oil
  1 for frying
• Mixed spices, pepper, cumin, salt
  1 teaspoon
• Liquid milk
  1 cup
• Flour
  1 teaspoon
• Butter
  1 teaspoon

Steps

1. 1

   Boil the rice with a Maggi cube until cooked.

   Required Tools:

   Pot

   5 min
2. 2

   Cut the potatoes into cubes and fry them in oil, boil the chicken breasts and then cut them.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Chop the onion and sauté it in oil, add the chicken with a Maggi cube, black pepper, cumin, and a little salt.

   Required Tools:

   Frying Pan

   5 min
4. 4

   Prepare a rectangular baking dish, add the rice, then the chicken, and then the potatoes.

   Required Tools:

   Baking Sheet

   5 min
5. 5

   Prepare the béchamel in the usual way, add the can of cream, pour it over the casserole, and then bake it in the oven until browned.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Liquid milkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Flourper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags