Chicken Rice Casserole

Ingredients: (serves 3)

1 tbsp. butter

1/2 onion (peeled and diced)

1/2 cup celery (diced)

1 clove garlic (finely chopped)

1 tbsp. plain flour 

1/2 cup chicken stock

1/4 cup milk

Salt and pepper (to taste)

1/2 tsp. chicken stock granules

1 1/2 cups cooked long grain rice

1 cup chicken breast (cooked/shredded/diced)

1 cup cheddar cheese (grated)

2 slices ham (cooked and chopped)

1 tbsp. spring onion (chopped)/ coriander - garnish

Methods:

1. In a large saucepan, melt butter over medium heat.
2. Saute onion and celery until softened.
3. Add garlic, stir and cook a further 30 seconds.
4. Sprinkle flour and mix well.
5. Whisk in the chicken stock, chicken stock granules and milk, and cook until thickened.
6. Season to taste with salt and pepper.
7. Add the rice, chicken and 1/4 cup cheese and ham (keep some for sprinkling over the top), and mix well until well combined.
8. Remove from heat into an oven-proof casserole, smooth the top with a spoon, top with remaining cheddar cheese.
9. Bake in a preheated oven of 176 degree Celsius for about 15 minutes, and until cheese has melted and lightly brown.
10. Garnish with spring onion/coriander and extra ham.
11. Enjoy!

I adapted this recipe by: Kylee Cooks with slight adjustment to suit my cooking preference.