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Baked Cheesy Rice

>> Nov 23, 2010

I made this a few times at the request of my Hubby and little Max. It's simple and good for quick weekday dinner before sending the lil'one off for his weekly music lessons.

4 pips garlic, chopped
1 1/2 tbsp butter
15 pcs button mushroom, sliced
3 bowls (rice bowl) cooked rice (I used 1/2 white and 1/2 brown unpolished rice)
½ tsp salt (or to taste)
A dash of pepper
1 packet dry mushroom soupmix, Campbell or Vono dissolved in a cup of boiling water (200ml)

200g chicken thigh and breast fillet, deboned and cubed
2 tsp light soy sauce
1 tsp corn flour
A dash of pepper
Shredded mozzarella cheese
Shredded cheddar cheese

1.                Marinate the chicken cube with light soy sauce, corn flour and a dash of pepper for 10 mins.
2.                Stir-fry the garlic in butter, till fragrant but not brown.
3.                Add in marinated chicken cube, stir-fry for 3 mins.
4.                Add in sliced button mushrooms, stir for another 3 mins.
5.                Add in cooked rice.
6.                Add in salt and a dash of pepper, stir well for 2 minutes.
7.                Dish up onto a lightly buttered or greased glass dish 2 x (4”x4” dish)
8.                Spoon mushroom soup over rice.
9.                Top with a sprinkle of shredded cheese (generously, if you like lots!) on top and bake at 200°C for 12-15 minutes till cheese bubble and begin to brown.
10.           Remove and set to cool for 5 mins before serving.

Garnish with chopped parsley and serve.

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