Chicken and Rice Casserole is a famous American cuisine. This recipe is made with combination of chicken, noodles, ketchup and cheese. A perfect recipe for cheese and noodles lover.
Ingredients
- Rice 2 cups (soaked)
- Chicken ½ kg (bite sized)
- Onion 1 medium
- Spring onions 2
- Carrots 2
- Salt to taste (divided)
- Black pepper powder 1-1/2 tea spoons (divided)
- Hot sauce 4 tea spoons (divided)
- White vinegar 6 tea spoons (divided)
- Oil 6 tea spoons
- Butter 2 tea spoons
- Ketchup 200 gm
- Red chili powder ½ tea spoon
- Chicken stock as required
- Noodles 1 packet
- Cheese 200 gm
Method
- Cut onion, spring onion and carrot into bite size pieces.
- In a bowl mix salt, 1 tea spoon black pepper powder, 2 tea spoons hot sauce and 4 tea spoons vinegar. Marinate chicken in this mixture for 30 minutes.
- Fry chicken in oil until done. Remove chicken pieces and set aside in a bowl.
- In the same pan sauté vegetables about 3 minutes. Remove vegetables in a separate bowl.
- Sauce: Now heat butter in a pan, add ketchup, salt, red chili powder, remaining black pepper powder, vinegar, and hot sauce. Stir well. Remove from flame when starts bubbling.
- Boil rice in chicken stock, add salt. Cook until done. Spread rice in a dish and let it cool down.
- Boil noodles according to packet directions.
- Take a casserole dish, set a layer of rice. Then pour the half sauce followed by vegetables and chicken (reserve a few chicken pieces) over the rice. Then again pour sauce followed by noodles.
- Top with cheese. Place reserved chicken pieces over cheese.
- Bake in over at 180 degree C for 10 minutes.
- Serve hot.
- Note: If you don’t have casserole dish then you can follow this procedure.
- Grease a bowl. Layer noodles at the bottom followed by sauce, half rice, vegetables and chicken then remaining rice. Turn it out on a serving oven proof dish. Top with cheese and bake in over for 10 minutes. This presentation style looks just amazing.