Rice-Flake Chicken Casserole

Category: Meat dishes
Rice-Flake Chicken Casserole

Ingredients

Rice flakes 170 g
Chicken fillet 300 g
Tomato paste 70 g
Sour cream 300 g
Water 125 ml
Salt 1.5 tsp.
Sugar 1.5 tsp.
Italian Herb Blend 0.5 tsp
Dill 3 pcs.
Ground black pepper 1/4 tsp
Cheese 70 g

Cooking method

  • Rice-Flake Chicken CasserolePour rice flakes into a bowl.
  • Rice-Flake Chicken CasseroleIn another bowl, combine sour cream, water, salt, sugar, a mixture of Italian herbs. Heat in the microwave or in a saucepan until hot.
  • Rice-Flake Chicken CasserolePour over rice flakes, cover with a plate and leave for 10 minutes. During this time, grind the chicken fillet in a meat grinder, finely chop the dill, grate the cheese on a coarse grater.
  • Rice-Flake Chicken CasseroleOn the bottom of a baking dish (my size is 15x23 cm), oiled, put half of the swollen flakes.
  • Rice-Flake Chicken CasseroleTop with chopped fillet, salt and pepper.
  • Rice-Flake Chicken CasseroleSprinkle with dill.
  • Rice-Flake Chicken CasserolePlace the remaining flakes on top.
  • Rice-Flake Chicken CasseroleSprinkle with grated cheese. Place in a preheated oven and bake at 180 degrees for 30 minutes.
  • Bon Appetit!
  • Rice-Flake Chicken Casserole
  • Rice-Flake Chicken Casserole

Time for preparing:

45 minutes

Cooking program:

Meat grinder, microwave oven, oven.

Note

Thanks to the author for a delicious and not troublesome recipe.

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