Hoender en rys kasserol


rys casserol

HOENDER/RYS  EN KAAS KASSEROL

Een heel hoender
4 koppies rys (gaar)
2 blikke sampioenroomsop
‘n Sprinkel of twee van jou gunsteling geurmiddels na smaak
2 koppies veggie mix of 1 veggie mix en 1 ertjies (jou keuse
1 koppie cheddarkaas, gerasper en verdeel (die skerper hoe beter)
Opsioneel. Jy kan ook gebraaide sampioene insit, bietjie knoffel, ook stukkies seldery
Metode
Kook die hoender en vlok
Verhit die oond tot 180C .
In ‘n groot bak, kombineer hoender, rys, sout en peper (na smaak), sampioen sop en groente. Meng goed, en roer dan die helfte van die kaas in. Gooi mengsel in ‘n groot bak pan en versprei eweredig. Top met kaas en bak vir 30-45 minute, of totdat kaas goudbruin is

Bacon, Cheddar, Chicken, and Rice Bake
http://www.whatscookingintheburbs.blogspot.com/2012/07/bacon-cheddar-chicken-and-rice-bake.html
Ingredients
1. 4 tablespoons butter
2. 1 medium onion , chopped (about 1 cup)
3. 4 garlic cloves, chopped
4. 1 teaspoon seasoning salt or any spices you desire
5. 1 teaspoon salt
6. ½ teaspoon black pepper
7. 4 tablespoons all-purpose flour
8. 3 ½ cups chicken stock
9. 3 ½ cups milk
10. 1 ½ cups uncooked rice
11. 3 cups cooked chicken , cubed
12. 1 ½ cups cheddar cheese , shredded
13. ½ cup cooked crumbled bacon
Instructions
1. Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining ½ cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes @ 180 C or until cheese is melted and casserole is bubbling.

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