What you need:
1 ½ cups cooked, shredded chicken
1 ¼ cups rice (I used short basmati)
1 can condensed cream of mushroom soup + water/milk as per instructions and additional water, totalling enough liquid to cook the kind of rice you are using
Salt to taste
Black pepper to taste
Some butter
½ vidalia/sweet onion chopped
1 cup oyster mushrooms chopped
Red chilli pepper flakes to taste
Minced garlic to taste
2 pieces sundried tomato chopped
¼ cup chopped green onions
¼ cup chopped Gouda Cheese (I used the Jalapeno flavour Mm Mm Mm!)
Some hot sauce (optional)
½ cup frozen peas
Bread crumbs
How to:
ENJOY!
1 ½ cups cooked, shredded chicken
1 ¼ cups rice (I used short basmati)
1 can condensed cream of mushroom soup + water/milk as per instructions and additional water, totalling enough liquid to cook the kind of rice you are using
Salt to taste
Black pepper to taste
Some butter
½ vidalia/sweet onion chopped
1 cup oyster mushrooms chopped
Red chilli pepper flakes to taste
Minced garlic to taste
2 pieces sundried tomato chopped
¼ cup chopped green onions
¼ cup chopped Gouda Cheese (I used the Jalapeno flavour Mm Mm Mm!)
Some hot sauce (optional)
½ cup frozen peas
Bread crumbs
How to:
- Preheat the oven to 350 degrees
- Add the shredded chicken and washed rice to a casserole dish and set aside
- Heat the butter in a pan and sauté the following: salt, peppers, onion, mushrooms, garlic, and sundried tomato pieces till a little brown
- Add to the casserole dish
- Add the green onions, gouda cheese, peas, hot sauce, mushroom soup + water, and black pepper
- Bake in the oven until about 45/50 minutes or until the rice is cooked
- Add the bread crumbs (just enough to cover the surface) and place back in the oven for 15 more minutes
- Broil for a couple of minutes till golden brown if you choose
- Rest for 10 minutes before serving
ENJOY!