Serves 4

Just a little something I threw together for a pot luck lunch. It was delicious!

1 (354g) tin of premium chunk chicken breast (12.5 oz tin), drained well and flaked

(I get mine at Costco, you can use 2 cups shredded cooked chicken

1 medium onion, peeled and chopped

3 tsp garlic Italian seasoning

1 tsp dried parsley

salt and black pepper to taste (just a pinch of each)

2 pouches ready cooked brown rice (about 4 cups cooked rice)

240ml heavy cream (1 cup)

240ml chicken stock (1 cup)

90g coarsely grated Parmesan cheese

150g frozen peas (1 cup)

3 TBS each grated Parmesan, Cheddar, Mozzarella cheeses

a handful of crisps coarsely crushed

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a large shallow baking dish.  Set aside.

Put the onion into a microwave proof dish and cover.  Cook for 1 1/2 minutes on high.  Dump into a bowl.  Crumble in the rice.  Stir to combine. Add the garlic Italian seasoning, parsley, salt and black pepper, flaked chicken, cream and stock, along with the parmesan cheese.  Stir to mix together well. Pour into the baking dish.  Cover with foil and bake for 30 minutes.  Uncover and stir.  Stir in the frozen peas.  Combine the cheeses for the topping and sprinkle over top.  Sprinkle with the crushed crisps.  Return to the oven and bake for a further 15 to 20 minutes, until bubbling and golden brown.  Serve hot.