Ingredients (10)​

• 30g Coles Australian Salted Butter
• 200g button mushrooms, thinly sliced
• 3 green shallots, finely chopped
• 120g baby spinach
• 2 x 200g tub French onion dip
• 125ml (1/2 cup) pouring cream
• 1 barbecue chicken, skin and bones removed, meat shredded
• 450g pkt microwave basmati rice, warmed
• 80g (1 cup) coarsely grated mozzarella
• 80g (1 cup) Coles Cheddar Cheese, coarsely grated

Method​

• Step 1
  Melt butter in a large, deep, frying pan over high heat. Add mushroom and three-quarters of the shallot. Cook, stirring occasionally, for 2 minutes or until softened. Add spinach and stir until wilted. Add the dip, cream and chicken. Bring to a simmer. Season.
• Step 2
  Preheat grill on high. Spoon the rice into the base of a 1.5L (6 cup) baking dish. Top with chicken mixture and sprinkle with the mozzarella and cheddar.
• Step 3
  Grill for 2-3 minutes or until cheese is melted and golden. Top with remaining shallot to serve.