•3 tbsp oil
•3 spring onions
•4 chicken fillets
•4 disc(s) yes! streaky bacon
•75 g yes! Gouda cheese, grated
•250 g yes! long grain rice
•400 ml vegetable stock
•200g yes! whipped cream
•2 tablespoons flour
Peel and dice the onion. Trim and clean the mushrooms and cut into slices. Trim and wash the spring onions and cut diagonally into rings. Wash and pat dry the meat. Wrap a slice of bacon around each fillet.
Then heat two tablespoons of oil in a pan, sear the meat vigorously all over, now season with pepper and remove. Heat another tablespoon of oil in the pan. Fry the mushrooms in it while turning. Add onion, sauté briefly. Season with salt, pepper and paprika. Deglaze with the broth and the cream, bring to the boil and stir in the flour. Bring to the boil again, season with pepper, salt and paprika, add 2/3 of the spring onions.
Next, put the meat and mushroom cream in an ovenproof dish, sprinkle the cheese over it and bake in the preheated oven (electric stove: 201°C/ fan: 175°C/ gas: level 3) for 20 to 25 minutes.
Cook rice in boiling salted water according to package directions. Now drain the rice, let it drain and you also have to put it back into the pot.
As the last casserole, take it out of the oven, you have to arrange it on plates with rice and finally sprinkle with the remaining spring onions.