Baked Chicken and Rice
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Dinner doesn't get much easier than this. 'Cook Once; Eat Twice'! With leftover chicken, rice, carrots and gravy, all from Saturday, it's just a matter of 'heat and eat'. I used a bit of Greek yogurt as well, giving it a sort of 'Stroganoff' flavor.
Baked Chicken and Rice
Total time: 25 minutes
This is a simple casserole made from leftovers. If someone ate the rest of the chicken but you still have the rice and carrots, just substitute 2 boneless chicken breasts, cooked.
Ingredients:
- leftover rice and carrots
- leftover chicken
- leftover gravy / sauce
- 2 tsp Dijon-style mustard
- 1/2 tsp dried marjoram
- 1/4 cup (2oz, 60gr) Greek or plain yogurt
Instructions:
- Slice the chicken.
- Put the rice and carrots in a baking dish.
- Lay the chicken on top.
- Mix the leftover gravy with the yogurt, mustard, herbs and pour over the top.
- Cover and bake until hot, 350F (175C), about 20 minutes if everything came from the fridge.
Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking dish, cover or foil, bowl
Turn oven on 350F (175C)
Slice the chicken |
Put rice, carrots in a baking dish
Lay chicken on top
Mix gravy, yogurt, mustard, marjoram
Pour gravy over all, cover with foil or lid
Bake until hot
Remove and serve |