Chicken Rice Casserole

Youssef TrabelsiCuisinier

Ingrédients

• 1 chicken, boiled and shredded like shawarma
  1 chicken
• 3 cups rice, boiled
  3 cup
• 1 can of cream
  1 can
• 2 medium onions, chopped
  2 piece
• 4 tablespoons mayonnaise
  4 tablespoon
• 1 1/2 chicken broth cube, like Maggi
  1.5 cube
• 1 teaspoon ground red pepper
  1 teaspoon
• 1 tablespoon chicken spice
  1 tablespoon
• 1 teaspoon ground ginger
  1 teaspoon
• 1/2 teaspoon ground black pepper
  0.5 teaspoon
• Salt to taste
  0

Mesures

1. 1

   Grease a Pyrex dish with butter or olive oil, place the boiled rice in it and press down well.

   Matériel requis:

   🍳

   Pyrex dish

   5 minutes
2. 2

   In another pot, add olive oil and chopped onions and sauté until softened.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Add the chicken broth and season the mixture with salt, spice, black pepper, and ginger, and stir well.

   5 minutes
4. 4

   Place the chicken over the onion mixture and stir for 3 minutes, then remove from heat.

   3 minutes
5. 5

   In another small bowl, mix the mayonnaise and cream and stir well with a fork, then pour over the chicken and mix.

   Matériel requis:

   🍳

   small bowl

   Fourchette

   5 minutes
6. 6

   Spread the onion and chicken mixture over the rice, and sprinkle with hot pepper.

   5 minutes
7. 7

   Place the dish in the oven to brown the top until golden, then remove from the oven, cut, and serve. Enjoy your meal.

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques