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Chicken And Cheesy Rice Ring

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Ingredients
  Cooked chicken/Chicken and ham 15 Ounce
  Butter 3 Ounce
  Onions 2
  Cooked rice 14 Ounce
  Egg 1
  Milk 1⁄2 Pint
  Cheddar cheese 5 Ounce, grated
  Chopped mixed herbs 2 Tablespoon (Leveled)
  Dry mustard 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Mushrooms 6 Large
  Flour 1 Ounce
  Stock/Tin condensed chicken / mushroom soup 1⁄2 Pint
  Nutmeg 1 Pinch
  Green pepper/Red pepper 1
  Breadcrumbs 3 Tablespoon
Directions

GETTING READY
1) Chop the onions and slice the mushrooms.
2) Coarsley chop the peppers.
3) Butter a 7-inch ring mould.

MAKING
3) In a skillet, melt 2 1/2 oz butter and cook onions for 4-5 minutes to soften, without browning.
4) Remove half and put into bowl.
5) In onion bowl, add rice.
6) Beat egg with milk, 3-4 oz grated cheese and 1 level tablespoon herbs, add to onion mixture.
7) Season with salt, pepper, dry mustard and half the paprika.
8) In the ring mould fill the rice mixture and level it properly.
9) Bake for about twenty minutes. 10) When firm and cooked, remove from oven and turn out on a platter.
11) Meanwhile, prepare chicken sauce: Add sliced mushrooms to onion in pan and cook for two minutes.
12) Remove from heat, add flour, mix well; then add stock (or condensed soup).
13) Blend well, bring to the boil, cook for few minutes and add diced chicken, remaining herbs and seasoning. Flavor with nutmeg.
14) Boil the pepper for five minutes, drain and add to sauce.
15) Keep sauce warm to allow flavours to blend. Spoon hot sauce into centre of rice ring.
16) Any excess can be re-heated and served separately.
17) Sprinkle top with remaining cheese and crumbs mixed, dot over the last spoon of butter and brown under grill for a few minutes or in hot oven.

SERVING
18) Sprinkle with paprika and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes

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