Halal Chicken And Mushroom Bake Recipe

About this recipe

This hearty and flavorful chicken and mushroom bake is a perfect dinner solution for those seeking a Halal-friendly, satisfying meal. Tender chicken breasts are paired with a creamy mushroom sauce, carrots, and rice for a comforting dish.

Ingredients

• 200 g Orange Carrot (Gajar)
• 150 g Mooz Cream Cheese
• 250 ml Coco Mama Coconut Milk
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 750 ml Catch Clear Lemon N Lime Flavoured Water

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a 13 x 9-inch baking dish, combine 2 sliced carrots and 3/4 cup of uncooked rice, spreading them evenly across the bottom.
3. 3. In a medium bowl, mix 1 package of cream cheese and 1 can of coconut milk with 1 1/4 cups of water until smooth.
4. 4. Pour half of the soup mixture over the carrots and rice, stirring gently to combine.
5. 5. Arrange sliced bell peppers on top of the rice mixture, ensuring they are evenly spaced.
6. 6. Add additional sliced carrots on top of the bell peppers.
7. 7. Pour the remaining soup mixture over the carrots and bell peppers, ensuring everything is well-coated.
8. 8. Cover the baking dish tightly with aluminum foil to seal in moisture.
9. 9. Bake in the preheated oven for 1 hour and 15 minutes, or until the rice is tender.
10. 10. Remove from the oven, let it rest for 5 minutes, and serve warm.