So here's my version! It was good, even better overnight after the sauce was soaked into the rice grains. It's one of those rare meals for us though, with the amount of dairy...
|This casserole dish has been in the family for 20 to 30 years!|
Ingredients (serves 6 to 8 very generous portions, good as party food)
2 cups cooked brown rice
1kg chicken breasts (diced)
1 tin champignon mushrooms (sliced)
A bunch of kale
Half a packet of frozen mixed vegetables
1 onion (sliced)
A few cloves of garlic (minced)
Some minced ginger
A dash of black pepper
50g Parmesan cheese
25g Mozzarella cheese
Cheddar cheese to spread over the top for melting and browning in oven
1 cup coconut milk
1 cup water
A dash of Italian herbs
A dash of white pepper
1 tbs arrowroot powder
1 tbs butter
Saute garlic, ginger and onion in a heated wok with a knob of melted butter.
Add in chicken and stir fry till cooked.
Sprinkle a dash of black pepper to season the chicken.
Add in the frozen vegetables, kale and mushrooms.
Stir fry till vegetables are cooked.
In a separate pot, bring to boil water and lower heat.
Add in coconut milk and butter.
Slowly stir in arrowroot powder and whisk well.
Sprinkle herbs and pepper into the sauce while whisking.
Turn heat off once the sauce thickens (which can be quite sudden, so be patient!)
Stir in parmesan and mozzarella into the sauce.
Combine the rice, cooked chicken mixure and sauce well.
Transfer to an oven-safe casserole dish.
Spread cheddar over the top of the dish.
Bake in oven at 180C for 20 minutes.