The casserole recipe will be very easy to prepare if you use chicken breast fillet and ready-made boiled rice, which is left over from a side dish or after preparing salads. Chicken casseroles are prepared with vegetables or mushrooms, and mixtures based on cream, milk, sour cream and chicken eggs are used to bind the ingredients. Rice is combined with many vegetables, so there are a lot of options for cooking. The dish is baked in glass or metal forms, but interesting recipe It turns out if the casserole is cooked in homemade foil molds. We cook a delicious casserole in the oven from chicken, rice, onions, tomatoes, cream, milk and chicken eggs.

Servings: 4.

Cooking time: 70 minutes.

Ingredients:

Chicken (breast fillet) - 400 grams;

Boiled rice (long grain) - 400 grams;

Tomato (large) - 1 piece;

Onions (more than average) - 1 piece;

Cream (10%) - 200 milliliters;

Milk - 200 milliliters;

Chicken eggs (large) - 2 pieces;

Ground pepper;

Cooking:

1. Wash the breast fillet (you can take it with the skin on) and cut into medium pieces. For the dish, you can use the thighs and legs, from which we cut the fillet.

2. If there is no ready-made boiled rice, then dry rice is washed and boiled in in large numbers water, then rinse and drain in a colander. From 100 gr. dry product is obtained 300 gr. ready.

3. Purified onion cut not very finely, tomato - cubes. We put the oven at 220 degrees.

4. To make homemade foil molds, tear off 6 pieces about 30 cm long from the roll and use a rectangular strong storage container food products or from under meat products (size 13 cm x 17 cm). We place one sheet in a container and form a rectangular shape. We use 3 pieces of foil per mold.

5. We bend the edges and stable forms are ready for filling.

6. In a bowl, mix with a whisk chicken eggs, ground pepper (2 pinches), salt, cream and milk. Cream can be taken with a higher fat content, and milk can be replaced with water.

7. At the bottom of the prepared forms, place the fillet pieces (in parts), salt and pepper.

8. Evenly distribute the chopped onion on the meat (in parts).

9. Add tomato cubes (in parts).

10. We close all the ingredients with boiled rice (in part).

11. We rearrange the filled molds on a baking sheet, pour over the prepared creamy mixture (in parts). We send the baking sheet with the forms to the oven and bake for about 60 minutes (depending on the oven).

12. Chicken casserole with rice and vegetables in the oven should become dense and covered with a beautiful golden crust. We take out the finished fragrant casserole and let it stand for 3-4 minutes.

13. The foil comes off the walls of the casserole very well, so we cut the foil with scissors and remove it. We cut the delicious creamy rice casserole in half, transfer it to plates and immediately serve it on the table with fresh favorite vegetables or vegetable salad from them and a crispy baguette.

Chicken casserole with rice and vegetables in the oven will turn out with a rich creamy taste, if 10 minutes before cooking, sprinkle it with grated hard cheese.

The dish will turn out even more aromatic if the creamy mixture is supplemented with dried herbs. Dried oregano, marjoram or basil work well.

For a variety of dishes, vegetables can be added to taste. Good for zucchini, broccoli, green beans, color or Brussels sprouts.

(function(w,d,n,s,t)(w[n]=w[n]||;w[n].push(function()(Ya.Context.AdvManager.render((blockId:"RA -293904-1",renderTo:"yandex_rtb_R-A-293904-1",async:true));));t=d.getElementsByTagName("script");s=d.createElement("script");s .type="text/javascript";s.src="http://an.yandex.ru/system/context.js";s.async=true;t.parentNode.insertBefore(s,t);)) (this,this.document,"yandexContextAsyncCallbacks");

Rice casserole With chicken meat- the dish is simple and affordable. Chickens are in every grocery store, rice is also not in short supply. If desired, you can add some other ingredients to the casserole that will give it originality and unusual taste. And you can limit yourself to the classic set of products. We bring to your attention five better ways cooking casseroles based on rice and chicken.

Chicken Rice Casserole: A Classic Oven Recipe

A classic of the genre will require the following ingredients:

• chicken meat - two back quarters;
• rice groats- Cup;
• egg - one piece;
• hard cheese- 150 g;
• milk - half a glass;
• vegetable oil - a couple of tablespoons;
• carrots - one thing;
• greens - a few pinches;
• celery root;
• salt;
• seasoning for chicken - half a tablespoon.

How to cook:

1. Chicken boiled with celery. Rice also needs to be cooked.
2. Carrots are coarsely rubbed and fried in oil.
3. Chicken meat must be separated from the bones and mixed with rice. Add seasoning, herbs, salt and mix thoroughly here.
4. The baking dish requires lubrication if it is not silicone.
5. Half of the chicken and rice mixture is laid out in a mold, and a layer of carrots is placed on top. Then - the rest of the rice and chicken.
6. Beat the egg and mix with milk. This cocktail is poured over a casserole. And on top is grated cheese.
7. Bake the dish in the oven for thirty minutes. The temperature should not exceed 200 degrees.

Tomato Casserole with Rice and Chicken: A Step-by-Step Recipe

Rice and chicken casserole will get a richer taste if you add tomato to it.

For cooking you will need:

• chicken meat (fillet) - 500 g;
• rice - 250 g;
• broccoli - 500 g;
• tomato - one piece (can be replaced with a tablespoon of tomato paste);
• onions - one thing;
• garlic - a couple of cloves;
• chicken broth or water - 500 g;
• hard cheese - 250 g;
• sour cream - half a glass;
• salt, spices.

How to cook:

1. Cooking tomato casserole begins with boiling chicken and rice.
2. While they are cooking, tomato, onion, broccoli and garlic should be finely chopped, salt, pepper and fry in vegetable oil for just a couple of minutes.
3. Mix broth or water with sour cream.
4. fried vegetable mix put into a baking dish. Here - chicken, rice and half grated cheese. Mix thoroughly and pour sour cream.
5. The form must be covered with foil.
6. The casserole should languish in the oven for twenty minutes. The optimum temperature is 180 degrees.
7. After the specified time, the form is removed, the foil is removed, and the casserole is again sent to the oven, only this time on the grill. The rest of the cheese is poured on top. A sign of readiness is a golden crust.

Ready casserole can be decorated with your favorite herbs.

Streusel vegetable rice casserole with chicken

This recipe involves baking the dish under the original "fur coat" called a streusel. Nothing complicated, but it turns out very appetizing and festive.

The ingredients needed are:

• chicken (loin) - 400 g;
• rice - half a glass;
• zucchini - one small;
• onions and carrots - one each;
• garlic - a couple of cloves;
• hard cheese - 150 g;
• flour - 100 g;
• butter - 50 g;
• vegetable oil;
• lemon juice - a few tablespoons;
• salt, spices.

How to cook:

1. Raw chicken fillet is cut into cubes, salted, peppered, watered lemon juice and marinate for 30 minutes.
2. Rice should be cooked until half cooked. It must be boiled in salted water.
3. Finely chopped onion is fried in vegetable oil until translucent. To it alternately (at intervals of several minutes) are added: grated carrots, finely chopped garlic, diced zucchini. All this is salted together and stewed under the lid for five minutes.
4. Rice boiled to a semi-finished state should be washed and mixed with the rest of the ingredients. Pour the mixture into the mold and lightly tamp.
5. Next, the streusel is prepared: the cheese is rubbed on a grater and combined with flour and butter in such a way that a crumb is obtained.
6. The casserole is sprinkled with cheese crumbs and sent to the oven. Cooking time - 40 minutes. The required temperature is 200 degrees.

The streusel should be golden in color.

Recipe for rice casserole with chicken and champignons

Rice casserole with chicken turns out to be delicious if you add mushrooms to this “company”. You will need a lot of products, but it's worth it.

So, the composition of the dish:

• rice - a glass;
• chicken fillet - 300 g;
• champignons - half a kilo;
• green pea- two hundred gram jar;
• four eggs;
• hard cheese - 150 g;
• sour cream - four tablespoons;
• half an onion;
• vegetable oils;
• crackers for powdering the bottom of the mold;
• salt, spices.

How to cook:

1. Rice is boiled in lightly salted water, carrots are rubbed, and onions, chicken and mushrooms are cut. Onions - finely, champignons - in plates, chicken - in cubes.
2. The chopped fillet is fried in vegetable oil until cooked. At the very end - salt and pepper.
3. Mushrooms are also fried until tender. It is very important not to overcook. Salt and pepper at the end.
4. Onions and carrots are passivated separately and sent to the mushrooms. Everything is mixed and fried for another minute.
5. Three beaten eggs are mixed with sour cream.
6. All ingredients are combined: chicken, rice, vegetable mass, green peas. Then they are placed in a mold with crackers on the bottom and poured with an egg-sour cream mixture.
7. The remaining egg is also beaten and mixed with grated cheese. This mass should be poured over the casserole.
8. The dish is prepared in an oven preheated to two hundred degrees for forty minutes.

Serve at the table without delay.

Mexican Rice and Chicken Casserole: The Original Recipe

The recipe requires the following ingredients:

• rice (preferably long-grained) - two glasses;
• chicken fillet - three pieces;
• hard cheese - 250 g;
• a can of corn and beans (canned);
• tomato sauce - a glass;
• vegetable oil;
• greenery;
• salt, pepper, oregano.

How to cook:

1. Chicken fillet is placed in boiling salted water and boiled for twenty to forty minutes (depending on the age of the bird).
2. Rice is washed several times cold water(the water should eventually lose its turbidity). After washing, the rice is boiled until cooked in salted water under a lid over medium heat.
3. While everything is cooking, you can grate the cheese and cut the greens.
4. boiled chicken cooled and cut into two centimeter cubes. It is laid out in a large container.
5. Chicken is paired with corn, beans and rice. Here - the same oregano and herbs. Everything is salted and peppered. Tomato sauce is mixed with part of the cheese (a little more than half) and added to the rest of the ingredients.
6. The casserole is laid out in a well-oiled form, rammed, sprinkled with the rest of the cheese and waits for readiness in the oven at a temperature of two hundred degrees. You will have to wait about half an hour.

Rice casserole with chicken (video)

Casserole with rice and chicken is a very democratic dish and leaves a lot of room for imagination. What ingredients are not added to it! You can experiment almost endlessly, each time enjoying the original culinary creation.

Ingredients:

glass of rice
600 g chicken fillet
200 ml vegetable oil
400 g freshly frozen vegetables (zucchini, carrots)
1 chicken egg
black pepper
salt to taste

How to cook a classic chicken and rice casserole recipe:

Fry freshly frozen vegetables in vegetable oil for 10 minutes. Boil rice until half cooked in salted water.

Drain the liquid and let it cool. Rinse the chicken fillet thoroughly and scroll through a meat grinder, and then mix it with rice.

Salt and pepper to taste. Be sure to add the beaten egg and mix well. Take a baking dish and line it with baking paper.

Start laying out the casserole in layers. First, there should be a layer of minced meat with rice, then a layer of vegetables and minced meat again.

Place the mold in an oven preheated to 170°C and bake for approximately 35-40 minutes. Before serving the dish to the table, cut it into portions.

Chicken curry with rice. Watch the video recipe!

Rice casserole with chicken, mushrooms and broccoli

Ingredients:

300 g broccoli
2 cups broth
chicken breast
250 g mushrooms
1 st. spoon of mayonnaise
1 teaspoon of pepper and salt
1 cup each rice, grated cheese and crumbled crackers
2 tbsp. butter spoons

How to cook Rice Casserole with Chicken and Mushrooms:

Wash the mushrooms thoroughly, peel them and cut into small cubes. Fill them with pre-cooked chicken broth and simmer for 15 minutes.

chicken breast cut into small pieces and fry over low heat for 20 minutes. Don't forget to salt and pepper the chicken to taste.

Wash and boil the rice. Wash the broccoli, peel and cook over medium heat for about 25 minutes. Then preheat the oven to 180°C and oil a deep baking dish.

Place boiled rice, chicken and broccoli in layers in a dish. Pour everything with the resulting mushroom sauce.

Sprinkle the casserole with grated cheese and crackers. Bake this dish for about 40 minutes.

Mexican casserole

Ingredients:

2 cups long grain rice
400 g chicken fillet
300 g cheese
1 bank canned corn and red beans
1 cup tomato sauce
2 tsp oregano
salt and ground black pepper to taste
bunch of fresh herbs

How to cook a Mexican casserole:

Rinse the chicken meat thoroughly, dip it in boiling water and salt. Place the pot over medium heat and wait for it to boil again.

From this point on, cook the fillet for 20-40 minutes (cooking time depends on the chicken itself). Pour the rice into a deep bowl, fill with cool water and mix.

Rinse it by changing the water several times. Then cook the rice until fully prepared about 30 minutes on low heat. Don't forget to cover the pot with a lid.

Grate the cheese on a coarse grater, and rinse the greens and finely chop with a sharp knife. You can use parsley, cilantro, dill and green onions.

Cut the boiled chicken fillet into small pieces and place in a large bowl. Add the corn and beans to the chicken, followed by the rice, pepper, and oregano.

Salt everything to taste. Pour sauce over everything and sprinkle with grated cheese. Preheat the oven to 190°C and grease a baking dish with vegetable oil.

Carefully pour your mixture of chicken, rice and vegetables into a baking dish and bake for 35 minutes.

Simple and hearty meal- casserole with rice, cook it at home with vegetables, minced meat, fish or chicken.

Sweet casseroles - healthy and delicious dessert, which can also be served as a main dish for breakfast or dinner. Casseroles are delicious both cold and hot. Rice casserole - fragrant, satisfying and healthy dish that both kids and adults will love.

• Round grain rice 1 cup
• Water 2 cups
• Milk (any fat content) 2 cups
• Chicken eggs 2 pcs.
• Sugar 3 tbsp. spoons
• Raisins 50 gr.
• Butter 1 tbsp. a spoon
• Starch 1 tbsp. a spoon
• Vanilla essence to taste
• Salt to taste
• Semolina or breadcrumbs for sprinkling to taste

We wash the rice groats under cold running water 5-6 times until the water stops being cloudy and becomes clear. Pour the washed rice into a saucepan, fill with water and cook over low heat for 10 minutes. After that, drain the remaining water, pour rice with milk, salt and cook for 25 minutes, stirring constantly. Then take the rice off the stove and let it cool down.

Wash raisins in cold water and pour boiling water for a few minutes so that it steams and swells. Then we drain the water. Add starch to raisins and mix thoroughly. Proteins are separated from the yolks. To do this, we take two bowls. We put one of them in front of us and, with a careful, clear movement, break the egg in the middle on the edge of the bowl, and then break the shell into halves.

Pour the yolk from one shell to another until the protein is completely separated and is in a bowl. Put the yolk in another bowl. Add 2 tablespoons of sugar to the yolks, vanilla essence and a couple of tablespoons of warm milk.

Thoroughly rub the mixture with a fork or whisk until foam appears. Mix boiled cooled rice, raisins and beaten egg yolks until smooth. egg whites mix with the remaining sugar and beat with a whisk or mixer until a white thick foam appears.

Now take a baking dish, grease it butter, sprinkle with semolina or breadcrumbs. Rice quickly mix with whipped proteins and pour the mixture into the form. Preheat the oven to 160 degrees and put the casserole in there. Bake for 30-40 minutes until golden brown.

Recipe 2: Rice Casserole with Cottage Cheese in the Oven

Casserole with rice and cottage cheese is an easy-to-prepare and healthy dish that even those who do not really like cottage cheese eat with pleasure. It is especially relevant for a variety of children's menus.

• cottage cheese - 200 gr
• rice - 100 gr
• chicken egg - 1 pc.
• sugar - to taste
• vanillin - to taste
• butter - 50 gr

Wash round rice several times (more than 5). Put in boiling water. And boil the rice for about half an hour until cooked. If there is very little time to cook the casserole, then you can take steamed rice. It comes to readiness in 12-15 minutes. Wash the rice after cooking.

In a deep container, add boiled rice + cottage cheese of any fat content + eggs + sugar + vanillin. This is the foundation. Then you can add any ingredients of your choice. Raisins, candied fruits, berries, stewed apples, finished pumpkin puree(boil the pumpkin in a small amount of water and grind) In general, everything is to your taste.

Mix so that a homogeneous curd-rice mass is obtained. If necessary, it is allowed to add raw semolina (a couple of spoons). In this case, the mass must be set aside for 10 minutes and only then baked.

Lubricate the baking dish (you can just use a baking sheet) well enough with butter (it is not recommended to replace margarine) and evenly distribute the resulting rice-curd mass in it. If desired, rice can be replaced with boiled pasta of any shape (not large).

We send the casserole to the oven for 15-30 minutes (depending on the volume of the casserole and the characteristics of the oven) Until baking and getting a ruddy color. Serve hot with jam, confiture, ground fresh fruit, sour cream.

Recipe 3, step by step: vegetable casserole with rice

• Rice 200 g
• Carrot 70 g
• Bulb onion 100 g
• Frozen green peas 100 g
• Chicken egg 2 pcs
• Milk 30 ml
• Hard cheese 50 g
• Vegetable oil 2 tbsp
• Salt to taste
• Ground black pepper to taste

Boil rice until tender. Rinse with cold water if necessary.

Cut onions and carrots into cubes.

Fry vegetables in vegetable oil, add to rice.

Defrost peas, add to rice.

Season, salt to taste.

Whisk milk with eggs.

Add egg mixture rice, stir.

Pour into a baking dish. Bake at 190 degrees for 15 minutes.

Then remove the casserole from the oven, sprinkle with grated cheese and bake for another 5-7 minutes.

Recipe 4: Simple Cottage Cheese Casserole with Rice

Rice casserole with cottage cheese is one of the simplest and most budgetary dishes. With this recipe, you can use the leftover rice porridge in the refrigerator, add cottage cheese and get unusually tasty dish for the whole family.

Rice porridge casserole acts as an independent dish and is served with various sauces. In addition to sauces, you can use sour cream. It is with this additive that any casserole becomes juicy and tasty.

Rice casserole is convenient to cook on weekdays when complicated recipes not enough time. And this cooking option is not at all time-consuming. It will appeal to all busy and inexperienced housewives. So, for you, the recipe for rice casserole.

• rice - 1 cup
• cottage cheese - 300 grams
• eggs - 2 pcs.
• salt and sugar - to taste.

Before you start cooking the casserole, you need to boil a glass of rice. Thoroughly wash the cereal in several waters. Fill it with one glass of water, add salt. Cook until almost done. It is necessary that all the liquid boil away. Then let the rice cool down.

We beat the eggs into the curd. Season with salt or sugar to taste. In this case, it was a salty casserole that was being prepared. You can also season this dish with spices. Although the salt here did a very good job on its own.

Beat all the ingredients with a mixer, and get homogeneous mass. If you mix with a fork by hand, lumps of cottage cheese will remain.

Boiled rice is added to the mixture of cottage cheese and eggs. Mix thoroughly.

We lay out the resulting mass in the form. You can choose any. Even small muffin cups will do. Then you can serve a casserole of rice and cottage cheese in portions, pouring sauce. It is convenient to prepare the casserole also in a cake pan. We put in a preheated oven to bake for about one hour, if the form is large. And about 20 minutes if the molds are small. We bake at a temperature of 200 degrees.

We check the readiness of the casserole with a wooden stick. When pierced, it should remain dry. Taking out of the oven ready meal. The casserole should brown. But do not overexpose it in the oven so that it does not become coarsely crusted.

We transfer the finished casserole to a dish. Serve hot. You can offer sour cream to it, milk sauce or other addition.

Recipe 5: Casserole with Rice and Minced Meat (with photo)

Minced Rice Casserole is a nutritious second dish that will add variety to your homemade menu. beautiful hearty casserole with minced meat, which is very easy to cook. This rice casserole can be prepared as minced pork, and chicken.

A casserole with rice and minced meat is sure to please you, and to make sure of this, use our step by step photo cooking recipe.

• rice - 1 cup,
• minced meat - 500 gr.,
• chicken egg - 2 pcs.,
• cheese - 60 gr.,
• onion - 1 pc.,
• butter - 30 gr.,
• vegetable oil,
• dried or fresh dill - to taste,
• salt, pepper - to taste.

To prepare the casserole, you must first boil the rice. Boil the rice so that it turns out fluffy.

Then put the finished rice in a bowl, salt, add dill and butter. The rice needs to be chilled.

Meanwhile, peel the onion, rinse and chop finely.

Lightly fry the onion in a pan with vegetable oil.

Then add minced meat to the onion and fry together.

Minced meat with onions should not be fried for a long time, otherwise the filling will be dry. You can add spices to the minced meat to taste.

Then you need to grease the heat-resistant form with vegetable oil.

Spread ½ of the rice on the bottom of the dish.

Put the fried minced meat in the next layer.

Then lay out the remaining rice again.

Finish off with grated cheese on top.

Then remove the foil and bake the casserole for another 10-15 minutes. Rice casserole with minced meat is ready.

Cut the casserole into portions and arrange on plates. Bon Appetit!

Recipe 6: Liver Casserole with Rice and Carrots

• chicken liver - 600 g;
• chicken eggs - 2 pcs;
• flour - 4 tbsp. l.;
• sour cream - 4 tbsp. l.;
• rice - 100 g;
• onion - 1 pc;
• carrots - 1 pc;
• sweet pepper - 2 pcs;
• vegetable oil - for frying;
• butter - 20 g;
• salt - to taste

In a casserole, rice needs to be already boiled. To do this, it must be washed several times, poured into a saucepan, add water twice as much as rice. And put on fire. As soon as the water boils, reduce the fire to a minimum and cook until the water boils away.

While the rice is cooking, you can do the rest of the products. Peel the onion and chop finely.

Carrots are also peeled and grated on a coarse grater.

If you take a fresh pepper, then it also needs to be cleaned of seeds and stalk and cut into strips. I had a pepper frozen back in the summer. Now fry the prepared vegetables. Put the chopped onion in a preheated pan with vegetable oil and fry, stirring with a spatula, until the onion begins to blush.

Add grated carrots to the onion.

Stir and fry together for another 2-3 minutes. Next, add to the vegetables. Bell pepper. We fry for a couple more minutes, not forgetting to mix the vegetables.

When the vegetables are ready, remove them from the heat and set aside for the time being.

Next you need to prepare chicken liver. We wash it and cut off excess films. Then put the liver in a blender bowl and grind. Add chicken eggs, sour cream and flour to it. Mix well. At the end add salt to taste and mix well.

Now add boiled rice to this mixture and mix.

And add the fried vegetables, mix.

The next step is to prepare the baking dish. Grease it well with butter and put the liver mixture into it.

Now it remains to put the form in the oven preheated to 180 degrees. After 30-35 minutes, the casserole will be ready. I check doneness with a toothpick, just like in pies.

Recipe 7: Pumpkin Rice Casserole (Step by Step)

Golden, fragrant pumpkin rice casserole, seasoned fragrant cinnamon your whole family will love it. The best breakfast and you can't imagine. Satisfying, nutritious and healthy at the same time light dish will give strength and vigor for the whole day.

This casserole is very tasty both hot and cold, especially with sour cream, berries or honey. It is prepared quickly and easily, it is perfectly stored in the refrigerator without losing its palatability within a few days.

• long-grain rice - 200 g;
• pumpkin - 0.5 kg;
• milk - 1 tbsp.;
• eggs - 2 pcs.;
• butter - 100 g;
• raisins - 50 g;
• cinnamon - 0.5 tsp;
• vanilla sugar - 1 tsp;
• sugar to taste.

Peel the pumpkin, cut into cubes and sprinkle with 2-3 tablespoons of sugar. Pumpkin for rice casserole is better to take nutmeg - this pear-shaped representative of the pumpkin family is the most delicious and sweet. This pumpkin has a very juicy and fragrant flesh of a bright orange color. Butternut squash contains many vitamins and minerals; even children like dishes from it.

Add a few tablespoons of water to the pumpkin with sugar and put on fire. The pumpkin should simmer for approximately 7-10 minutes and be easily crushed with a spoon. No need to turn it into puree, it is more interesting and tastier when there are small pieces of pumpkin in the casserole.

In a large bowl, place rice, pumpkin, beaten eggs and milk, add raisins. If the raisins are too dry, then pre-soak them in boiling water for a few minutes. Season everything with ground cinnamon and vanilla sugar.

Mix all the ingredients well and try, if the mass is not sweet for you, then you can add sugar to your liking. Pour everything into a buttered mold. Put a few pieces of butter on top.

Bake the dish for 30 minutes in an oven preheated to 200 degrees. The casserole should have a thin, crispy golden crust.

Pour a piece of still hot fragrant pumpkin-rice casserole with sour cream and enjoy its delicate amazing taste.

Recipe 8, simple: fish casserole with rice

Delicious and hearty casserole. Rice and fish are very delicious combination. Crispy crust and tender middle.

• Fish - 500 g (any fillet)
• Rice - 1 cup (200 ml)
• Chicken egg - 5 pcs.
• Milk - 50 ml
• Leek - a piece of 10 cm
• Salt - 1.5 tsp.
• Paprika - 1 tsp
• Ground black pepper - 1 pinch.
• Butter - 20 g

Wash rice thoroughly.

Boil it in 2.5 cups of water. Leave to cool down.

While the rice is cooling, wash fish fillet. If there are bones, remove them. I have blue whiting, but you can choose any fish.

Cut the fish fillet into small pieces.

In a bowl, beat eggs with milk.

Cut the leeks into rings.

Now we begin to collect our mass for baking. In a bowl with beaten eggs, add rice, salt, pepper, onion and paprika. We mix everything well.

Add fish and mix.

Grease a casserole dish well with butter.

Pour the resulting mass into the form. Level with a spoon and send to the oven. We turn on the temperature of 180 degrees and bake for 40 minutes. Focus on your oven.

It should look like this casserole. With a crispy golden crust.

Serve with your favorite vegetables or your favorite salad. Bon Appetit!

Recipe 9: Delicious Chicken Rice Casserole

Chicken casserole in the oven - great dish for the whole family. This is a complete, hearty and healthy lunch that includes meat, vegetables and porridge. From the proposed amount of ingredients, a large dish for 8 people is obtained. Tender chicken fillet, boiled rice, fried vegetables and sour cream are perfectly combined with each other, creating a friendly culinary ensemble. Requires a minimum of effort to prepare delicious and original chicken casserole in the oven.

• 500 g chicken fillet;
• 150 g of rice;
• 150 g canned corn or peas;
• 1-2 bell peppers;
• 300 ml sour cream;
• 2 onions;
• 200 g of hard cheese;
• 1 large carrot;
• salt, ground pepper - to taste;
• 2 tbsp. tablespoons of olive oil.

Put the rice to boil in salted water. At this time, cut the chicken fillet and all vegetables (onions, carrots, peppers) into small pieces. Then, in a skillet in vegetable oil, fry the vegetables until half cooked and transfer them to a separate bowl. Next, fry the chicken pieces in a frying pan. Salt and pepper the meat to taste while cooking.

and now it's time to get ready rice porrige. Let cool and spread in an even layer on the bottom of a baking dish. Put the vegetables on top of the rice, level with a spoon and brush them with half the sour cream. Next, lay out a layer of chicken fillet, then a layer of canned corn. Pour the remaining sour cream over the corn and smooth with a spoon.

Sprinkle everything on top with a layer of grated cheese. Preheat the oven to 180 degrees C and send the dish into it for 20-25 minutes.
Bon Appetit!

Recipe 10: Chicken Rice Casserole

Chicken Rice Carrot Casserole is a complete meal for those who are on a diet or are on a medically indicated diet. This recipe is suitable for diet food, if possible, do not pre-boil chicken meat. In the case of a more rigid diet, chicken meat must be boiled before using it in a casserole. The casserole itself, despite the dietary option, turns out to be unusually tasty, tender and satisfying. This wonderful dish will be eaten with great pleasure by everyone without exception. You can serve the casserole warm with low-fat sour cream.

• rice 80 g
• chicken fillet 200 g
• onion ½ pc.
• carrot 1 pc.
• sour cream 3 tbsp
• egg 1 pc.
• salt to taste
• butter 20 g
• water 30 ml

In a small, greased with a little butter form, put the rice, put the chicken fillet on top, salt a little. My form is 12 x 18 cm.

Put the pan on the fire and when the oil is melted, pour in a little hot water. Simmer vegetables, stirring, 3-4 minutes - until soft.

Send the form to the preheated oven. Cook the casserole at 160 degrees for about one hour.

Resourceful chefs have simplified the laborious process of preparing classic cabbage rolls by offering a lazy recipe. The same taste and composition of products, but there is no fuss with cabbage leaves, stuffing and shaping. The blanks are molded without a shell like meatballs. If you have tried and loved both options for the dish, let's take a step further - reduce the calorie content and reduce preparatory stage to a minimum.

After chopping vegetables and meat, mix with boiled rice, season, put in one layer in a mold - and we get ... a hearty rice casserole. Add tomatoes on top for beauty and taste (or, alternatively, grease tomato paste with sour cream, some homemade tomato sauce). The rest is up to the oven.

Ingredients:

• chicken fillet - 500 g;
• rice - 250-300 g;
• white cabbage - 200 g;
• onions - 50 g;
• carrots - 50 g;
• tomatoes - 50-100 g;
• garlic - 10-20 g;
• egg - 1 pc.;
• vegetable oil - 30 ml;
• salt, pepper - to taste;
• greens - for serving.

How to cook rice casserole with chicken and vegetables

1. We send white rice to cook in the usual way Rinse and immerse in boiling water for about 20 minutes. If a portion of rice is left in advance in cold water to swell, the cooking time in boiling water will be noticeably reduced. We put clean vegetables at once into the bowl of the combine / chopper: cabbage, carrots, onions, a couple of cloves of garlic, a little dill or other herbs. We grind to a fine grain.

2. Cut the boneless breasts into small cubes - we act on the principle of cutting meat for chopped cutlets. Do not grind, the chicken cubes should be felt in the rice casserole. But supporters delicate texture can skip the fillet in a meat grinder and use minced meat. boiled rice put on a sieve, shake off.

3. We combine the chopped vegetable platter, chicken, by that time edible rice, beat in the egg, season with salt and hot ground pepper - mix until all components are evenly distributed. Enhance the aroma as desired herbs, bay leaf, for spiciness take chili or more garlic.

4. Lubricate the bottom of the heat-resistant container with sunflower, corn or olive oil to choose from. Ramming, filling with a semi-finished product. Align the thickness of the layer around the entire perimeter.

5. Chop meaty tomatoes in circles or slices, randomly scatter on top. Press lightly.

6. Season the tomatoes with salt and pepper, sprinkle vegetable oil over the entire workpiece. We cover with a sheet of parchment or foil (a lid is also suitable), put in a preheated oven for 40-50 minutes. We bake at a temperature of 180 degrees. We follow, with a lack of moisture, add boiling water in small doses. As a rule, chicken and ground vegetables let out a sufficient amount of juice, it is not necessary to moisten additionally.

Serve rice casserole with vegetables and chicken fillet both hot and cooled, decorate with greenery branches, sauce or sour cream.

Bon Appetit!