Cheesy butternut, chicken and rice bake with peppers and tomatoes
This oven baked chicken, rice and butternut lasagna is full of flavour and will become a firm family favourite.
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500 ml (2 cups) Spekko Long Grain Parboiled Rice
1 bay leaf
2 whole butternut, peeled, very thinly sliced, blanched
25 g butter
250 ml (1 cup) sliced leeks
1 stalk of celery, diced
½ onion, chopped
5 ml (1 tsp) chopped garlic
15 ml (1 tbsp) flour
375 ml (11/2 cups) milk
2/3 cup fresh cream
250 ml (1 cup) chicken stock
¾ tsp chopped fresh thyme
5 m (1 tsp) nutmeg
1 whole chicken, roasted, boned and cut into chunks
500 ml (2 cups) grated cheddar cheese
10 ml (2 tsp) cayenne pepper
15 ml (1 tsp) chopped Thai chillies
1 packet cream crackers, coarsely crushed
30 ml (2 tbsp) olive oil
3 peppers – green, red and yellow, chopped
2 tomatoes, sliced
salt and coarsely ground black pepper
Method
1.Rise the rice, then cook according to the instructions on the pack, but add a pinch of salt and a bay leaf.
2.Heat the oven to 180º C and butter a 22 X 32 cm baking dish.
3.Heat the butter in a large pot over medium heat. Add the leeks, celery, onions and garlic. Cook until tender, about 10 minutes.
4.Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
5.Add the chicken and half of the cheese and heat until the cheese melts, add chilies and cayenne pepper. Season to taste.
6.Layer the chicken and rice mixture with the butternut. Bake for 25 minutes.
7.Mix the crackers with the olive oil and ¼ teaspoon pepper.
8.Top die dish with the crackers, peppers and remaining cheese. Arrange tomatoes on top. Bake another 15 – 20 minutes until the crackers are golden brown and the mixture bubbles in the center. Serve with micro greens or a crispy salad.