Casserole with chicken, rice, and mushrooms
Description
The dish is prepared without unnecessary complications. I use pre-cooked rice and lightly fry the chicken breast in a pan. The spinach and mushrooms are previously sautéed in a pan. All ingredients can be layered or mixed together. This casserole can be served hot or cold. Prepare it in advance and store it in the refrigerator, then reheat in the microwave before serving. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. First, cut the chicken breasts in half lengthwise. Season with salt, pepper, and coat with flour, then sear in a hot skillet. Place cooked rice in a baking dish, then arrange the chicken pieces on top.
- 2
Step 2
2. Peel and dice the onion, then sauté it in a hot skillet. Add balsamic vinegar, followed by sliced mushrooms and minced garlic, and cook for 3–4 minutes. Wash the spinach, add it to the skillet, reduce the heat, stir, then turn off the heat.
- 3
Step 3
3. In a small saucepan, melt the butter and add the remaining flour, stirring to combine. Pour in the milk, cream, and grated Parmesan, season with salt and pepper. Cook until a thick sauce forms.
- 4
Step 4
4. Pour half of the sauce into the pan with the vegetables, and use the remaining sauce to cover the rice and chicken in the baking dish. Place the vegetables with sauce on top of the chicken and sprinkle lightly with Parmesan. Bake in a preheated oven at 180 degrees until a beautiful golden crust forms.
- 5
Step 5
5. Remove the ready casserole from the oven and let it cool slightly so the mixture sets. Cut it into pieces and enjoy.