One of my favorite comfort food casseroles that I used to make a lot while I was a student because it is relatively inexpensive, it comes together fast, and it is even better when heated up in a pan for the next time. Enjoy.
11 oz / 300 g chicken tenders marinated in one tablespoon of honey
10 oz / 300 g of cut root veggies (carrots, parsnip)
1/2 cup of chopped onion
1/4 cup of chopped celery
1 tsp salt
1/2 tsp pepper
1 tsp powdered paprika
1/4 tsp ginger
2 Tbls Blue Brie (regular blue cheese works as well)
1 cup of short rice
5 dl vegetable stock
Set the marinated chicken on the bottom of the casserole dish
Mix all the cut vegetables together and mix in the seasonings listed. Set the vegetables in the casserole dish on top of the chicken.
Cut small pieces of the blue cheese and evenly place over the vegetables
Evenly distribute the rice on the casserole dish on top of the rest of the ingredients.
Carefully pour the vegetable stock into the casserole dish.
Set in 375F/180C oven for 45 minutes or until done.