Easy chicken and rice bake
By
Babybird
- Replies 4
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
Nutrition info
Method
Show ingredient quantity- 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.
Image and recipe by Taste
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