Baked chicken strips

Ingredients for 3 servings:

• 600 g chicken (shredded)
• 1 bag of rice (125 g)
• 1 tbsp vegetable broth
• n. B. water
• 1 can of tomatoes, peeled (400 g)
• 250 g vegetables (emperor vegetables – broccoli, cauliflower, carrots), frozen or
• Vegetables according to taste and season
• 1 can mushrooms (230 g) or fresh
• 2 onions
• 170 g cream cheese
• 100 g cheese, grated (pizza cheese)
• 1 tbsp tomato paste, 3x concentrated
• 2 tbsp oil
• 1 bulb(s) garlic
• 1 m.-sized carrot(s)
• 1 tbsp vegetable broth
• salt and pepper
• Paprika powder
• optional spice(s) of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

with vegetables and rice

Peel the onions and cut into sticks. Season the meat. Drain the mushrooms. Drain the canned tomatoes as well, but reserve the juice; you may need it later. For the sauce, remove the stems from the tomatoes and chop them into small pieces. Mix these pieces with the cream cheese and tomato paste. Add all the seasonings (salt, pepper, paprika, and whatever you like) and the tablespoon of vegetable stock, and stir to combine. If you prefer a thinner consistency, you can add a little more tomato juice from the can. But be careful, the vegetables will also release a lot of water. Heat 1 tablespoon of oil in a pan and sear the chicken strips and onions until crisp. Remove from the pan and drain on a paper towel. Briefly sear the drained mushrooms in the same pan, then remove from the pan and place on a paper towel to drain. Toss 1 tablespoon of oil in the casserole dish. Add the Kaisergemüse to the dish. Spread the meat and onions on top. Pour half of the sauce over them. Next, add the mushrooms and pour the remaining sauce over them. Cover everything with grated cheese and bake at 180°C (top/bottom heat) for about 45-55 minutes. If the cheese gets too brown, cover with aluminum foil. Meanwhile, remove the cloves from the garlic bulb, peel them, and halve them. Peel the carrot and cut into small pieces. Add everything to water with the tablespoon of vegetable stock and bring to a boil. Cook the rice according to the package instructions. This dish also works well with corn and/or bell peppers, or whatever you have on hand.