Chicken & Rice Hotpot

Name: Chicken & Rice Hotpot
Ingredients: 4 boneless skinless chicken breasts (diced); 1 (10 3/4 ounce) can condensed chicken soup; 320 g cooked white rice; 300 g grated cheddar cheese; 3 slices of thick white crusty bread (diced); salt & pepper; 1 tablespoon water (for cooking)

7 ingredients

5 steps

Ingredients

4 boneless skinless chicken breasts (diced)
1 (10 3/4 ounce) can condensed chicken soup
320 g cooked white rice
300 g grated cheddar cheese
3 slices of thick white crusty bread (diced)
salt & pepper
1 tablespoon water (for cooking)

Directions

1

Preheat oven 350°F (175°C).
2

Heat the water in a wok, toss in chicken and steam until completely cooked, stirring occasionally. Drain.
3

Pour chicken into a large casserole dish, add the rice, soup and seasoning. Mix.
4

Mix the cheese with the bread and sprinkle over the top of your mixture.
5

Cook in the preheated oven for 20 minutes or until cheese is bubbly and bread is crunchy.