Chicken and Mushroom Casserole

Ingredients for 4 servings:

• 350 g rice (long grain rice)
• 4 chicken breast fillets
• some olive oil
• some salt
• some pepper
• some ginger, ground, or finely chopped fresh
• 100 g mushrooms
• 100 g leek
• 150 g crème fraîche
• ⅛ liter milk
• 150 g grated cheese (e.g. Gouda)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with rice, leek and crème fraîche

Cook rice according to the package instructions. Wash the meat, pat dry, and season with salt, ginger, and pepper. Brown well on both sides in hot oil. Wash, trim, and halve the mushrooms. Wash the leek and cut into small rings. Remove the meat from the pan and slice. Sauté the mushrooms and leek in the frying fat. Place the meat, vegetables, and rice in a greased baking dish. Mix the milk, crème fraîche, and 100g of Gouda cheese and season with salt and pepper. Pour the sauce over the rice and vegetable mixture and sprinkle with the remaining Gouda cheese. Bake in the oven at 180-200°C for 20 minutes.