Florentine asparagus casserole

Ingredients for 4 servings:

• 4 small chicken thighs
• 1 cup of rice (approx. 200 – 250 ml content)
• 3 cups chicken broth
• 1 tbsp curry
• 250 g peas, frozen
• 1 jar of asparagus, approx. 110 g drained weight
• 100 g cheese, grated
• 200 ml béchamel sauce, e.g. from the database
• butter
• breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cook the chicken thighs for about 20 minutes, until cooked through. Allow to cool, then dice the skinless meat and set aside. Toast 1 cup of rice with a little butter. Deglaze with the chicken stock, add the peas, and season with salt and curry powder. Simmer on low heat for 10 minutes. Cover and let simmer until tender, then mix with the meat. Cut the asparagus into 2 cm long pieces. Alternate the rice and asparagus in a well-greased baking dish and pour over the béchamel sauce. Sprinkle with breadcrumbs, grated cheese, and knobs of butter. Bake in a hot oven at 200°C (top/bottom heat) for about 20-25 minutes, until the cheese is golden brown.