Recipes > Chicken Bacon Somerset
I found this on an american website as something like “Chicken Swiss”, but since I didn’t have Swiss Cheese, but did have chedder, I did this instead. First time I made this I used about three times as much rice as I needed to.
A recipe for disaster
Did you know that in America, people buy rice by the box? How big is a box? We donï¿½t know. Thus, when a recipe starts ï¿½take two boxes of riceï¿½, we should know to leave the hell alone.
“Hah”, I decided, “Your strange American phrasings cannot harm me, my culinary genius is like a shield of steel.” And so:
(Read the recipe before you start. You may think you remember, but you don’t, and forgetting the bacon will RUIN YOUR LIFE)
Take one cup of rice. That is, take a small mug, put rice into it, pour
it into boiling water, and boil it for 10 minutes. Drain.
(Actually, further investigation reveals you can cook the rice in the soup in the oven at the end. Either way works fine)
Meanwhile, cook two chicken breasts (either properly or by bunging them in the nukeomatic for a few minutes)
Meanwhile, cook several slices of bacon. Cut into little pieces.
Get casserole dish. Add rice, add bacon and chicken (sliced into smaller pieces).
If you like, add sliced mushrooms, it works well with it. In fact, you can add various bits of stuff at this point.
Take a can of cream of chicken soup. Add half a can of milk, stir.
Pour chicken/milk stuff over rice/bacon/chicken stuff.
Add herbs (Thyme, Basil, Whatever sounds good)
Top with cheese, some. (Investigation has shown you can put any cheese on top of this. LoneCat insists that the best one I ever made was with soft garlic cheese, whereas I couldn’t eat it it was so evil. And she’s close to a supertaster, and I’m not. YMMV, beware the different miles) (The more you like cheese, the more cheese you should add at this stage)
Cook at 190\^o\^c for half an hour to 45 mins, probably with the lid on, depending on your oven.
serve with greenery. Or not, it’s your call.