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Rice casserole with chicken and mushrooms
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.
Ingredients
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