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Ingredients
2 Cups Cooked rice
1 Chicken Thigh cut into 1/2 inch cubes
1 Onion chopped
2 cloves chopped Garlic
1 cup Canned Tomato source
1 tablespoon Flour
1 cup Milk
1 teaspoon Butter
1 teaspoon Chicken Bouillon
1/4 cup grated Parmesan cheese
Directions
- Make Cream sauce
- Mix the Milk and Flour completely in a cooking bowl to make a cream sauce
- Heat the butter in a fry pan over low heat and add the Milk and Flour mixture
- Stir slowly until the mixture thickens to a pulpy consistency
- Add 1 teaspoon Chicken Bouillon and stir slowly
- Make Gratin
- Heat cooking oil in a fry pan over high temperature and cook and stir in the garlic and onion for 1 minute
- Add chicken and cook until thoroughly cooked
- Add cooked rice to the fry pan and add 1/2 cup tomato sauce and stir well
- In a baking dish, add a layer of rice, then a layer using 1/2 cup of tomato sauce and cream sauce, and then add the parmesan cheese on top
- Bake 10-15 minutes in a toaster oven until the parmesan cheese becomes brown
