Savory Chicken And Almond Bake Recipe

Name: Savory Chicken and Almond Bake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 308G Roasted Sunflower Seeds, 308G; 180G Yutaka Panko Breadcrumbs; - Fresh British Roasting Chicken; 850G Riseria Campanini 3 Cereals Rice, 850G; 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G; 500 Ml Daylesford Organic Hot & Sour Vegetable Broth; 125G Valencia Fried Almonds With Salt, 125G; 400G Al Noor Crispy Red Fried Onion 400g; 250 Ml Arla Lactofree Cream

Fusion cuisine

About this recipe

A hearty and satisfying dinner dish featuring tender chicken, creamy soups, and crunchy almonds, baked to perfection for a comforting meal.

Ingredients

308G Roasted Sunflower Seeds, 308G
180G Yutaka Panko Breadcrumbs
- Fresh British Roasting Chicken
850G Riseria Campanini 3 Cereals Rice, 850G
800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G
500 Ml Daylesford Organic Hot & Sour Vegetable Broth
125G Valencia Fried Almonds With Salt, 125G
400G Al Noor Crispy Red Fried Onion 400g
250 Ml Arla Lactofree Cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large frying pan, combine 1 can of cream of celery soup, 1 can of mushroom soup, and 1 can of water. Stir in 1 cup of Riseria Campanini 3 Cereals Rice and simmer over medium heat for 5 minutes.
3. Add 500 g of cooked, shredded Packington Free Range Cockerel to the pan. Mix well and continue to simmer for 10 minutes.
4. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20 minutes.
5. While the dish is baking, heat 1 cup of roasted sunflower seeds in the oven for 5 minutes.
6. Remove the baking dish from the oven, top with the heated sunflower seeds, and serve hot.