Creamy Chicken and Rice Casserole

Instructions

• • In a deep pan or pot, add the olive oil and sauté the onion on high heat until it’s translucent (about 1 minute). Add the chicken and sauté stirring from time to time until the chicken changes color. Add the minced garlic and the prepared vegetables (carrots, mixed peppers, and corn) and stir.
  • Season with salt, pepper, cumin, mixed spices and paprika. Add the Puck Cooking Cream and bring to a boil. Lower the heat to medium and cook the mixture for another 5-7 minutes until the chicken is cooked through.
  • While the chicken is cooking, prepare the rice by adding it to a deep pot along with the cardamom pods, cloves, bay leaf, oil, and salt. Completely cover the rice with water and bring to a boil. Let it cook on high heat for 10 minutes until the rice is cooked. Drain the rice, remove the whole spices, and set aside.

• Assemble the Dish:

  • Pour the cooked rice into a deep 23 x 33 CM baking dish. Top it with the chicken mixture then the Puck Shredded Creamy Mozzarella Cheese. Put the casserole in the oven under the broiler on 200°C until the cheese is melted and golden.
  • Garnish with parsley and coriander. Serve and enjoy.