CHICKEN AND MUSHROOM BAKED RICE

Ingredients:

1/2 (9 pc)	kg	MAGNOLIA CHICKEN STATION VANILLA FINGERS
2	cups	cooking oil for frying
3	cups	cooked leftover rice
1 (298 g)	can	condensed cream of mushroom soup
1 (160 g)	pack	MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

Deep fry chicken fingers in hot oil until golden brown. Drain excess oil on paper towels.
Arrange chicken fingers on top of rice placed in an oven proof dish then pour condensed cream of mushroom over chicken.
Top with cheese. Bake in the oven set at 350°F until cheese melts and browns slightly.

Makes 3 servings.

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