Servings: servings
Rice and chicken casserole with tomato sauce and mozzarella
Super delicious and creamy oven dish consisting of rice and chicken in a flavorful tomato sauce – seasoned with thyme and parmesan. A bit of mozzarella on top for extra creamy goodness.
Equipment
- 1 Oven
- 1 Ovenproof dish
Ingredients
- 2 pcs. Onion
- 4 cloves Garlic
- Butter for frying
- 360 gram Rice loose
- 2 cans Chopped Tomatoes
- 500 gram Water
- 1 pcs. Chicken Broth cube
- 3 sprigs Fresh thyme or 1/2 tbsp. dried
- 7 gram Paprika
- 2.5 gram Chili ground
- 10 gram Parmesan freshly grated
- 100 gram Cream
- 8 gram Sugar
- 600 gram Chicken Fillet
- 1 pcs. Buffalo Mozzarella 1 ball
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Chop onions and garlic finely, sauté for a couple of minutes in butter on a pan.
- Put the sautéed onions and garlic in an ovenproof dish together with the loose, raw rice.
- Add chopped tomatoes, water, and bouillon cube to the pan along with spices, parmesan, cream, and sugar – stir together and let simmer for a few minutes. Season the sauce with a bit of salt and pepper.
- Pour the sauce into the ovenproof dish and stir well with the onions and rice.
- Season chicken fillets with a bit of salt and pepper and brown them on the pan. Cut fillets into slightly smaller pieces and place them in the ovenproof dish.Place the dish in the oven for 20 minutes.
- After 20 minutes, take the dish out to distribute the mozzarella on top.Return to the oven and bake for an additional 15 minutes, until the cheese is melted.
- Take the dish out and serve