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Cheesy Chicken Fricassee

ingredients

serves 4
8 oz (225 g) long grain rice
1 stick (8 Tbsp)4 oz (100 g) butter
1 onion, skinned and chopped
8 oz (225 g) button mushrooms, wiped and sliced
3/8 cup (40 g) plain flour, sieved
568 ml (1 pint) milk
salt and freshly ground pepper
275 g (10 oz) cooked chicken, cut into 2.5 - 5 cm (1 - 2 inch) pieces
200 g (7 oz) can sweetcorn, drained
1 tbsp (15 ml) chopped fresh parsley
175 - 225 g (6 - 8 oz) Cheddar cheese, grated
fresh parsley to garnish

method

1. Cook the rice in a saucepan of boiling salted water for 1 2-1 5 minutes.

2. Melt half the butter in a frying pan, and fry onion gently until tender but not browned. Add mushrooms to onions in pan and fry for 2-3 minutes, until just cooked. Drain.

3. Melt remaining butter in a pan, stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring.

4. Season sauce and stir in the chicken, corn, parsley, mushrooms and onions. Cook for 3-4 minutes, then remove from heat, add the cheese and stir until cheese has melted.

5. Drain rice and arrange around edge of serving dish. Turn chicken mixture into centre. Garnish with parsley.

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