°1/2 liter of water
A bowl with a capacity of
° 1/4 liter containing rice
° 4 boneless, skinless chicken breast halves, cut into small pieces
° 2.5 cm salt and freshly ground black pepper to taste
° 1 pot of chicken soup (737 grams)
° A bowl with a capacity of
° 1/4 liter containing milkA bowl with a capacity of
° 1/4 liter containing grated Mexican mixed cheese
° 1 (284 g) can refrigerated puff cookie dough, separated.
Bring water & rice to boil in saucepan.Reduce the heat to medium-low, cover and simmer until the rice is tender and the liquid is absorbed, about 20-25 minutes.
Preheat the oven to 170 degrees (175 ° C).Pour just enough water into a large saucepan to cover the bottom with a shallow layer; add the chicken pieces in a single layer.
Seasoning chicken with salt & pepper. Turn the heat to medium-high and cook the chicken, adding water as needed, to keep the pan moist, until it is no longer pink in the center and the juices run clear, 7 at 10 minutes; drain the liquid.
In a saucepan, combine the cooked rice, cooked chicken, cream of chicken broth, milk and Mexican cheese. Smooth the top of the mixture with the back of a spoon; place the cookie dough on the bottom layer, breaking up any pieces of dough as needed. to obtain maximum coverage and avoid overlap.Bake in preheated oven until cookie filling is golden and bottom layer is heated through, 20 to 35 minutes.Enjoy !