Chicken breast casserole

Chicken breast casserole

Today we are cooking a hearty layered casserole made of rice, chicken breast, and vegetables. The meat turns out incredibly juicy, and the rice is crumbly. The dish is served both warm and cold.
5 from 1 vote
Cook Time 35 minutes
Baking time 30 minutes
Total Time 1 hour 5 minutes
Cuisine European
Servings 8 people
Calories 412 kcal

Equipment

  • 1 tablespoon
  • 1 knife
  • 1 chopping board
  • 1 grater
  • 1 baking mold
  • 1 pot
  • 1 frying pan
  • 1 whisk

Ingredients
  

  • 1 pc chicken fillet
  • 250-300 g rice
  • 200 g cheese
  • 1 l milk
  • 70 g butter
  • 70 g flour
  • 1 pc onion
  • 2 pcs tomatoes
  • 1 pc lavash
  • 1 tbsp mayonnaise
  • ground pepper
  • salt

Instructions
 

  • Prepare all necessary ingredients.
    Ingredients for chicken breast casserole
  • Rinse the rice, salt it and boil until al dente, i.e., for about 15 minutes.
    250-300 g rice
    Rice
  • Fry the flour in butter.
    70 g butter, 70 g flour
    Flour, butter
  • Pour cold milk into the hot butter-flour crumbs and start stirring the sauce with a whisk immediately to avoid lumps. Add salt. Heat everything on low heat to thicken the bechamel to the consistency of sour cream.
    1 l milk, salt
    Milk, salt
  • Grease a detachable mold with butter and line it with a sheet of lavash. We neatly trim the excess, sticking out over the edge of the mold.
    1 pc lavash
    Lavash sheet in a baking mold
  • Mix the boiled rice with ⅔ of the cheese, grated on a coarse grater.
    200 g cheese
    Cheese
  • Add half of the ready-made sauce and ground pepper to the mass.
    ground pepper
    Rice with beschamel sauce, pepper
  • Lay a layer of cheese-rice filling on the lavash.
    Cheesy-rice filling
  • Place pieces of slightly beaten chicken fillet on top of the rice. We slightly salt the meat, pepper it and smear it with a thin layer of mayonnaise.
    1 pc chicken fillet, ground pepper, salt, 1 tbsp mayonnaise
    Chicken breast
  • Cut the onion into half rings and arrange on top of the meat. We leave the future pie for 10–15 minutes, so that the chicken gets a little marinated.
    1 pc onion
    Yellow onion
  • On the meat layer, we lay out a tomato cut into thin slices. We sprinkle it with ground pepper and salt.
    2 pcs tomatoes, salt, ground pepper
    Tomatoes, salt, pepper
  • Add mayonnaise to the remaining béchamel, pour the sauce over the surface of the pie and bake the dish in the oven at a temperature of 160 °C for 30-40 minutes.
    1 tbsp mayonnaise
    Bechamel sauce with mayonnaise
  • 10 minutes before the end of cooking, sprinkle the surface of the pie with the remnants of grated cheese to form a golden crust.
    200 g cheese
    Cheese
  • If desired, sprinkle the ready pie with fresh dill. Enjoy your meal!
    Chicken breast casserole

Nutrition

Calories: 412kcalCarbohydrates: 38gProtein: 13gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 61mgSodium: 308mgPotassium: 262mgFiber: 1gSugar: 6gVitamin A: 682IUVitamin C: 0.03mgCalcium: 348mgIron: 1mg

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