Rice casserole with chicken and mushrooms

Ingredients

• rice in bags - 2 pcs.
• minced chicken - 300 g
• forest mushrooms - 150 g
• spinach - 50 g
• bulb - 1 pc.
• garlic - 1 clove
• salt - to taste
• pepper mix - to taste
• milk - 1.5 tbsp.
• flour - 1 tbsp. l.
• cheese - 100 g
• vegetable oil - 3 tbsp. l.

Cooking

Step 1

Boil rice in bags in salted water until half cooked (10 minutes). While the rice is cooking, peel the onion and garlic. Slice. Cut the mushrooms into small pieces.

Step 2

Fry the onion in vegetable oil for 2-3 minutes, add the mushrooms and simmer until the liquid has evaporated. Add spinach to the mushrooms and remove from heat after half a minute, mix. In a heat-resistant casserole dish, grease with vegetable oil, put one bag of rice. Then lay out a layer of minced chicken, salt and pepper. Spread the mushroom filling over the chicken layer. Top with a layer of rice from the second bag.

Step 3

Prepare filling: for this 1 tbsp. l. fry flour in butter, add milk, bring to a boil, add grated cheese and cook over low heat until thickened, 1-2 minutes. Cook in an oven preheated to 200 degrees for 45 minutes.