Quick and delicious; an economical 1 dish dinner with rice and chicken.
Basmati - 1 cup
Chopped celery 1/2 cup
Shelled green peas - 1 cup
Stock - 2 cups
Salt - 2 tsp
Butter or refined oil - 2 tbsp
Diced cooked chicken - 1 cup
Flour - 2 tbsp
Pepper - 1 tsp
Cream - 2/3 cup
Milk - 2/3 cup
Water - 3/4 cup
Cheese slices - 4
Combine the rice, celery. Peas, 2 cups stock, 1 tsp. Salt in a saucepan; bring to a boil. Cover; simmer 20 minutes or until the water is absorbed and rice and peas are tender.
Melt the butter or oil in a frying pan; saute chicken 1 minute. Stir in the flour, pepper and remaining salt; cook, stirring constantly until just bubbling.
Stir in the milk, cream and water, continue cooking and stirring on high heat until the sauce thickens about 3 minutes.
Pour the sauce over the rice and toss to combine.
Grase a baking dish lightly and spread the rice into it. Cut the cheese slices in strips and place over the rice in a lattice design.
Bake in an oven preheated to 400 degree F / 200 degree C for 15 minutes or until the cheese melts and the mixture is bubbling hot.
