Creamy baked dish combining tender chicken, fluffy rice, feta, and vegetables in a warm, satisfying meal.
# What You’ll Need:
→ Meats
01 - 300 g cooked chicken breast, shredded or diced
→ Grains
02 - 200 g long-grain white rice, uncooked
→ Dairy
03 - 150 g feta cheese, crumbled
04 - 240 ml whole milk
05 - 120 ml sour cream
06 - 100 g mozzarella cheese, shredded
→ Vegetables
07 - 1 medium onion, finely chopped
08 - 2 cloves garlic, minced
09 - 150 g baby spinach, roughly chopped
10 - 1 red bell pepper, diced
→ Liquids
11 - 475 ml chicken broth
→ Seasonings
12 - 1 tsp dried oregano
13 - 0.5 tsp dried thyme
14 - 0.5 tsp black pepper
15 - 0.5 tsp salt, or to taste
→ Optional Topping
16 - 25 g breadcrumbs
17 - 2 tbsp olive oil
# How to Make It:
01 - Preheat oven to 190°C. Grease a 23x33 cm casserole dish.
02 - In a large skillet over medium heat, sauté onion and red bell pepper in a drizzle of olive oil for 4 to 5 minutes until softened. Add garlic and cook for an additional minute until fragrant.
03 - Add chopped spinach to the skillet and cook just until wilted. Remove from heat.
04 - In a large mixing bowl, combine cooked chicken, uncooked rice, sautéed vegetables, crumbled feta, shredded mozzarella, oregano, thyme, salt, and black pepper.
05 - In a separate bowl, whisk together whole milk, sour cream, and chicken broth. Pour over the chicken and rice mixture and stir until thoroughly combined.
06 - Transfer the mixture to the prepared casserole dish and level the surface.
07 - If desired, combine breadcrumbs with olive oil and sprinkle evenly over the surface.
08 - Cover with aluminium foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes, or until bubbling and the top is golden brown.
09 - Allow to rest for 5 to 10 minutes before serving.
