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If you love rice, creamy chicken soup and crackers, this is the dish for you, and I remember when I was younger and my mom was doing something similar in a band like me. remember.
- Ingredients
° 1/2 liter water
° capacity bowl
° 1/4 liter contains rice
° 4 boneles, skinless chicken breast halve, cut to small pieces
° 2.5 cm salt & freshly black pepper to taste
1 pot of chicken soup (737 grams)
° bowl capacity
° 1/4 liter contains milk
° capacity bowl
1/4 liter contains grated Mexican cheese
° 1 (284 g) biscuit dough can be cooled, separated
- Preparation:
Bring rice and water to a boil in a saucepan, reduce heat to medium-low, cover and simmer until rice is softened and liquid has been absorbed, about 20-25 minutes.
Preheat the oven to 175°C and pour enough water into a large saucepan to cover the bottom of the oven with a shallow layer; Add the chicken pieces in one layer and season the chicken with salt and pepper. Bring to a boil over medium-high heat and cook chicken, adding water as needed, to keep pan moist, until no pink in center and juices run clear, 7 to 10 minutes; drain the fluid.
In saucepan, mix cooked rice, cooked chicken, cream chicken broth, milk, & Mexican cheese. Brush the top of the mixture with the back of a spoon. Place cookie dough on bottom layer, breaking up any dough pieces as needed.
Bake in a preheated oven until the biscuit filling is golden and the bottom layer is heated through, 20 to 35 minutes.
Enjoy!
