Baked chicken strips

Ingredients for 4 servings:

• 1 cup rice pudding
• 2 cups water
• 400 g potatoes
• 100 ml milk
• 50 g cheese, grated
• 500 g chicken strips
• 400 g mushrooms
• 1 onion(s)
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 tbsp tomato paste
• 2 tbsp crème fraîche
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Rinse the rice and bring to a boil in salted water, then simmer gently for 15 minutes. Meanwhile, peel the potatoes and boil them in salted water. Mash them with the milk until you have a simple, creamy mash. Then season. Pat the chicken dry, brown, and season. Wash the mushrooms, peel the onion, and finely chop both. Add to the shredded meat and fry. Add Worcestershire sauce, mustard, tomato paste, and crème fraîche and simmer for 10 minutes. Transfer the rice to a baking dish, spread the shredded meat over the rice, cover with mashed potatoes, and sprinkle with grated cheese. Bake at 180°C for 20 minutes.