- 4 1/2 cups [1.125 L] drained boiled rice [1 1/2 cups / 375 mL raw rice]
- 1 tablespoon [15 mL] parsley flakes
- 1 1/2 cups [375 mL] cooked chicken dices [8 ounces / 227 g]
- 1 small can string beans, drained
- 3/4 cup [190 mL] milk
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 1/2 sweet green pepper, membranes removed and seeded, diced
- 2 4/5 ounces [81.5 g] fried onion rings
|
- Preheat oven to 350°F [180°C].
- Into an 8 x 12-inch [20 x 30-cm] glass baking pan, using a spoon, mix together drained boiled rice and parsley flakes.
- Press mixture over bottom and sides of mold, as a pie shell.
- Into a bowl, mix together chicken dices, drained string beans, milk, cream of mushroom soup concentrate, sweet green pepper dices and half of fried onion rings.
- Evenly spoon mixture into rice shell.
- Bake into preheated oven, for 35 to 40 minutes.
- Decorate pie with remaining fried onion rings.
- Bake pie for 5 minutes more, before serving.
|
