Créé avec l’IA
Chicken Rice Gratin
65 min 748 kcal par portion Moyen
Ingrédients
4 Portions
- cooked chicken breast600 g
- cooked white rice250 g
- whole milk200 ml
- Gruyère cheese100 g
- unsalted butter30 g
- onion1 medium (about 110g)
- flour2 tbsp (about 16g)
- olive oil2 tbsp (about 27g)
- nutmeg1 tsp (about 2g)
- saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Dice the cooked chicken breast into bite-sized pieces and set aside.
- 3
Finely chop the onion.
- 4
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 5
Sprinkle the flour over the onions and stir well, cooking for 1-2 minutes to form a roux.
- 6
Gradually pour in the whole milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
- 7
Add the nutmeg, salt, and pepper to the sauce. Stir in half of the Gruyère cheese until melted and smooth.
- 8
Add the cooked chicken and rice to the sauce, mixing well to combine everything evenly.
- 9
Transfer the mixture to a greased baking dish and spread it out evenly.
