Creamy chicken and sun-dried tomato casserole with rice
From the foundersAlexander Eriksson·Founder & CEO
A quick, rich chicken casserole where ready-flavoured crème fraîche adds loads of flavour, served with fluffy rice and sweet green peas.
Ingredients
2 servings
- 500 gchicken fillet
- 250 grice
- 2 dlcrème fraîche (feta and sun-dried tomato)
- 50 gsun-dried tomatoes
- 150 ggreen peas
- 1 stgarlic clove
- 1 dlchicken stock
- 1 mskrapeseed oil
- 1 krmsalt and black pepper
How to make it
- 1
Cook the rice according to the packet instructions.
- 2
Cut the chicken into small bite-sized pieces. Finely chop the garlic and slice the sun-dried tomatoes into strips.
- 3
Heat oil in a frying pan and brown the chicken all over until nicely coloured. Season with salt and pepper.
- 4
Add the garlic and sliced sun-dried tomatoes and fry for about 1 minute.
- 5
Pour in the chicken stock and the feta and sun-dried tomato crème fraîche. Stir well.
- 6
Leave the casserole to simmer gently for 8–10 minutes until the chicken is cooked through.
- 7
Fold in the green peas for the last 2 minutes so they warm through but keep their bite.
- 8
Season with salt and black pepper and serve the casserole hot with the cooked rice.
Kitchen tips
- Use the oil from the jar of sun-dried tomatoes to fry the chicken for even more flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
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