Preparation time : 60 mins. | Serves 4-6 persons
Here is one of a easy chicken and rice casserole, you may make variations in this recipe for instance, add some leftover chicken or veggies instead off preparing chicken separately for this casserole and using leftover or already prepared ingredients preparation time will be reduced to half.
3 cup cooked rice
1 cup sour cream
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup shredded Cheddar cheese (2 ounces)
1 tbsp chili powder
1-2 green bell peppers (julienne)
1 lb boneless chicken (cut into cubes)
2 tbsp soya sauce
1 tsp crushed red chilies
1 tbsp garlic paste
1 tsp white pepper
1 tbsp white vinegar
Salt to taste
4 tbsp oil
1. In a mixing bowl, marinate chicken with soya sauce, vinegar, white pepper and salt for half an hr.
2. After that fry garlic past in oil fir just a minute then add marinated chicken and crushed red chili powder. Cook chicken on medium heat until chicken would become cook well and all the water of chicken have been dried. Stir continuously while cooking otherwise chicken may stick to the pan or burn.
3. Mix rice with sour cream and chili powder.
4. Now take a 2-quart casserole dish and spread rice on to the bottom, sprinkle both cheese and bell pepper and bake for 30 mins. at 350 degrees F.
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