Creamy Chicken-Rice Casserole


Creamy Chicken-Rice Casserole

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Abeer Ameer


1 cup of Egyptian Rice
½ cup of Butter at room temperature
2 Chicken Breasts; cut into medium cubes
1 Tbsp Vegetable Oil
1 tsp Black Pepper
1 tsp Ginger
1 Tbsp Lemon
½ tsp Dry Coriander
Salt to taste
6 spoons of Velor Powder Milk, dissolved in 2 cups of Water
1 can of Velor Canned Cream Plain
½ cup of Water
1 tsp Black Pepper
Salt to taste


1.Heat the oven at 180oC.
2.Rub the rice well with butter and place it in a pottery or oven sheet and leave it aside.
To Prepare the Chicken:
3.In a pot over the fire, heat the oil and place the chicken and spices; stir well and leave it until it is cooked; then set it aside.
4.Add the chicken to the rice (in the pottery or oven sheet), and then add all the cream ingredients and stir them well.
5.Place the sheet in the oven for an hour or until the ingredients are cooked then serve hot.

You can serve this dish beside the hot pepper and vegetables salad.