Maggie's Doria

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups short-grain rice, cooked (note, can use chicken broth instead of water for more flavor)
• 100 g chicken breasts, cut into small bites (roughly 1/2 cup) or 100 g chicken thighs (roughly 1/2 cup)
• 1 small onion, chopped
• 1 bunch shimeji mushrooms or 1 bunch other type mushroom
• salt and pepper, to taste
• 2 tablespoons butter, divided
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup milk
• 1/4 cup cheese

Recipe

• 1 fry chicken, mushrooms and onions in butter on medium heat until cooked through, adding a dash or two of salt and pepper to taste. remove from pan and set aside.
• 2 clean out the pan and melt 1 tablespoon of butter and then add the flour, mixing well and being careful not to let it burn. gradually add in milk and keep stirring to prevent lumps.
• 3 once the sauce has thickened a bit, pour into a medium-sized bowl and mix with the cream of mushroom soup.
• 4 clean out the pan and add the rice and the chicken mixture and combine well, adding any salt or pepper as needed, reheating if using cold/leftover rice.
• 5 grease an ovenproof dish with butter or cooking spray, dump in the chicken and rice mixture and pour the mushroom soup mixture on top.
• 6 sprinkle with cheese.
• 7 bake uncovered for about 20 minutes at 210°c or 410°f.