Air Fryer Chicken and Rice Casserole
4 people
25 minutes
10 minutes
Ingredients
- 200 g Basmati Rice
- 40 g Butter
- 4 - Chicken Breast skin on
- 200 g Feta Cheese cubed
- 1 tbsp Fresh Parsley chopped
- 2 - Garlic Cloves sliced
- 2 - Green Chillies chopped
- 1 - Lemon sliced
- 2 tsp Mustard
- 1 - Red Onion diced
- 1 pinch Salt and freshly ground black pepper
- 2 - Spring Onions trimmed, finely sliced
- 100 ml SuperValu Fresh Cream
- 300 ml Vegetable Stock or chicken stock, warmed
Method
- Preheat the air fryer to 180°C. In the bowl of the air fryer (if your air fryer only has a basket, use a cake tin or ceramic oven dish), place the rice in the air fryer bowl and add the butter, red onion, garlic, lemon slices and green chillies. Season with salt and pepper. Stir in the vegetables stock and then add in the cream and feta pieces.
- Brush some mustard on the chicken and season the chicken with salt and pepper and carefully place over the rice mixture.
- Close the lid of the air fryer and cook for 20-30 minutes, then remove the rack and the foil and air fry for 5-8 minutes more to allow the chicken and the top of the rice to crisp up slightly. Check if the chicken is fully cooked and the rice is plump.
- Remove the bowl from the air fryer and sprinkle the scallions and freshly parsley and serve immediately while piping hot.
