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Chicken, Rice and Mushroom Filo

| Serves : 2 |

Nutritional Information (per serve)

  • Kcal: 361 kcal
  • Carbs: 35.2g
  • Proteins: 26.2g
  • Energy: 1516 kJ
  • Sugar: 6g
  • Fat: 11g
  • Saturated fat (g): 2.4g
  • Fibers (g): 12g
  • Sodium (mg): 393.4mg

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Ingredients

  • 250 grams Slendier Rice Style
  • 150 grams Chicken Breast (skinless)
  • 1 teaspoon(s) Olive Oil
  • 1 Onion (sliced)
  • 150 grams Kale or English Spinach (shredded)
  • 75 grams Button Mushrooms (halved)
  • 1 tablespoon(s) Wholemeal Flour
  • 60 mL Chicken Stock (reduced salt)
  • 60 mL Evaporated Milk (light)
  • ¼ teaspoon(s) Paprika
  • 1 tablespoon(s) Fresh Parsley (chopped)
  • ½ teaspoon(s) Dill
  • 6 Filo Pastry Sheets
  • 2 teaspoon(s) Olive Oil (for brushing on filo)
  • 1 teaspoon(s) Poppy Seeds (for decorating)
  • 1 teaspoon(s) Pepper (to taste)

Directions

  1. Prepare Slendier Rice Style as per instructions on the packet
  2. Poach the chicken in enough water to cover over low heat in a saucepan. Remove from heat and cool. Dice chicken into smaller pieces approximately 1 inch (2.5 cm) square
  3. Heat the olive oil in a large non-stick pan over medium-high heat. Add the onions, mushrooms and shredded kale. Sauté and stir for 5 minutes, or until vegetables are tender.
  4. Stir in cooked chicken and Slendier rice style
  5. Sprinkle flour over cooked vegetables and stir to blend. Reduce the heat to medium, and add the chicken stock, evaporated milk, black pepper, dill and parsley. Simmer for 10 more minutes until sauce is thickened
  6. To assemble, remove filo sheets from package and fill 2 oven proof single pie dishes evenly with mixture
  7. Cover each with 1 filo sheet, brush with olive oil, repeat with second sheet and then again with 3rd sheet
  8. Sprinkle with paprika and poppy seeds for decoration
  9. Bake pies in preheated 180°C oven for 45-60 minutes or until top is lightly browned and filling is set

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