Recipe: Yummy Soy Milk Rice Casserole with Leek, Garlic & Chicken

Recipe: Yummy Soy Milk Rice Casserole with Leek, Garlic & Chicken Delicious, fresh and tasty.

Soy Milk Rice Casserole with Leek, Garlic & Chicken. The Best Leek Casserole Recipes on Yummly Potato Leek Casserole, Chicken-leek Casserole, Vegan Cauliflower Leek Casserole. I love this chicken and rice casserole dish because it's basic and simple.

Now a good chicken casserole doesn't need a lot to make it tasty, just a few simple ingredients and some good techniques, and you'll a hearty, healthy meal.

A yummy casserole with rice, beans, chicken, cheese and veggies.

It's easy to prepare and the whole family will love it!

You can have Soy Milk Rice Casserole with Leek, Garlic & Chicken using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Soy Milk Rice Casserole with Leek, Garlic & Chicken

1. You need 1 of Japanese leek (cut diagonally into 1 cm wide slices).

2. It’s 1 clove of Mined garlic.

3. Prepare 100 grams of Chicken thighs (cut into bite-sized pieces).

4. You need 1/2 of King oyster mushroom (cut into thin strips).

5. You need 30 grams of Parsnip (optional, cut into thin strips).

6. You need 300 ml of Soy milk.

7. You need 300 grams of Hot cooked rice.

8. Prepare of Seasoning ingredients:.

9. You need 2 tbsp of Plain flour (cake flour).

10. You need 1 dash of Salt and pepper.

11. Prepare 1 tbsp of Cooking sake.

12. Prepare 1 tbsp of Olive oil.

13. It’s 2 tbsp of Panko.

14. You need 2 tbsp of Parmesan cheese.

I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen.

Pork, broccoli and rice with a hint of curry.

Rice Milk, Soy Milk and Nut Milk should never be confused with (or used as a replacement for) breast feeding or infant formula, and care should be taken when replacing whole cow milk.

These alternative "milks" do not have the right amount of nutrients needed to sustain healthy growth.

Soy Milk Rice Casserole with Leek, Garlic & Chicken step by step

1. Cut the chicken into bite-sized pieces, sprinkle with salt, pepper, and sake..

2. Add the olive oil into a frying pan, and sauté the minced garlic over low heat until fragrant..

3. Add the Japanese leek, chicken, king oyster mushrooms, and parsnip, then stir-fry. Sprinkle with salt, and cook until they become soft and wilted..

4. Add the cooking sake, and continue stir-frying. Sprinkle with the cake flour and coat the ingredients in the pan..

5. Add the soy milk, and mix until the sauce thickens..

6. Prepare 2 heatproof dishes. Put in the cooked rice and pour the mixture from Step 5 on top. Sprinkle with the panko and parmesan cheese. When the soy milk mixes with the panko, it prevents the panko from getting burnt..

7. Bake in the preheated oven for about 12 minutes at 250℃, and its done. (When you are baking in a toaster oven, please be careful not to burn the surface.).

A contemporary take on a hearty meal that will make you nostalgic for grandma's kitchen.

Add shallots, leek, carrots, celery, salt and pepper.

The chicken needed some flavor so I pan cooked it with light oil with LOTS of garlic.

These adjustments worked really well and made a good dish with flavor.

Pros: Good ingredients but bland and dry without major adjustments Cons: Not enough rice milk spices salt too much chicken.