Easy chicken and rice bake

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
AllergensRecipe may contain yeast, milk, lactose and soybean.
Nutrition info

Method​

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  • 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.1000000583.jpg
Image and recipe by Taste
 
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