Ground Chicken and Vegetables Gratin

All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
PREPARATION 15 MIN
COOKING 30 MIN
SERVINGS 4
INGREDIENTS
- 15 ml (1 tbsp.) olive oil
- 450 g (1 lb) lean ground chicken
- 1 onion, chopped
- 15 ml (1 tbsp.) concentrated low-sodium chicken stock
- Pepper, to taste
- 30 ml (2 tbsp.) carrot, diced
- 1 celery stick, diced
- 1 red or orange bell pepper, diced
- 1 can (284 ml) condensed low-sodium tomato soup
- 1 cup brown rice, cooked
- 15 ml (1 tbsp.) curry powder
- 375 ml (1 ½ cups) Mozzarella cheese, grated
PREPARATION
- Preheat the oven to 400 °F.
- In a skillet, heat the oil over medium heat.
- Cook the chicken with the onion and concentrated chicken stock, stirring.
- Season with pepper.
- Add the vegetables and simmer for 10 minutes.
- Add the tomato soup, rice and curry powder.
- Simmer for 2 minutes.
- Transfer the mixture into a baking dish and sprinkle with cheese.
- Bake in the oven for 15 minutes or until the cheese is grilled.
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