Print Recipe
 Rice Casserole with Chicken and Sun-Dried Tomatoes Recipe
I like to serve both salads and hot dishes. The rice base is perfectly combined with fried chicken pieces, cream cheese and spicy dried tomatoes.
Course Breakfast Lunch, Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Heat the vegetable oil in a frying pan and fry the finely chopped onion in it over medium heat until transparent. Add the chicken meat, cut into small pieces. Fry until golden brown, stirring occasionally.
    Heat the vegetable oil in a frying pan and fry the finely chopped onion in it over medium heat until transparent. Add the chicken meat, cut into small pieces. Fry until golden brown, stirring occasionally.
  2. Put the fried chicken pieces with onions in a deep container, add the dried tomatoes cut into pieces, finely chopped parsley, a little salt and pepper.
    Put the fried chicken pieces with onions in a deep container, add the dried tomatoes cut into pieces, finely chopped parsley, a little salt and pepper.
  3. Grate the hard cheese on a coarse grater.
    Grate the hard cheese on a coarse grater.
  4. Melt butter in a frying pan, add pre-washed and dried round-grain rice. Over medium heat, stirring, fry the rice until golden brown. Add a little salt, pour in water (1:2), reduce the heat to a minimum, cover with a lid and leave to languish for 15 minutes. Then turn off the heat and let cool. Add half of the grated cheese. Mix it.
    Melt butter in a frying pan, add pre-washed and dried round-grain rice. Over medium heat, stirring, fry the rice until golden brown. Add a little salt, pour in water (1:2), reduce the heat to a minimum, cover with a lid and leave to languish for 15 minutes. Then turn off the heat and let cool. Add half of the grated cheese. Mix it.
  5. In 4 molds (I have a portion, 120 ml., D 9 cm.), greased with vegetable oil, evenly put rice and cheese on the bottom and sides.
    In 4 molds (I have a portion, 120 ml., D 9 cm.), greased with vegetable oil, evenly put rice and cheese on the bottom and sides.
  6. Put the tomato and chicken filling in the middle.
    Put the tomato and chicken filling in the middle.
  7. Sprinkle the remaining half of the grated cheese on top.
    Sprinkle the remaining half of the grated cheese on top.
  8. Bake in an oven preheated to 200 degrees for 20-25 minutes.
    Bake in an oven preheated to 200 degrees for 20-25 minutes.
  9. The mini casserole can be served in serving molds or taken out with a silicone spatula on a plate, garnished with fresh vegetables and herbs.
    The mini casserole can be served in serving molds or taken out with a silicone spatula on a plate, garnished with fresh vegetables and herbs.
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