Chicken With Mushroom Sauce + Potato Rice Balls (2 Recipes)

Today I made a nice Sunday Lunch, which was also Dinner later on!

Every Sunday we like to have a nice family lunch and dinner.

So I will first share the Chicken with mushroom sauce recipe, and then below share the Potato rice balls.

Ingredients
500g of chicken fillets
1 instant mushroom soup (bag)
200 ml of sour cream or thickened cream (which ever you prefer)
salt and pepper
200ml of hot water (boiling)
cooking oil

Step 1
Dice up your chicken into thin bite sizes pieces

Step 2
Put the instant soup into a bowl and mix/stir with 200ml of boiling water

Step 3
Pout this onto the meat and mix well

Step 4
Place into a baking tray, add a few pinches of salt and pepper (as desired) and mix
Then cover it with the sour cream/or thickened cream

Step 5
Then place into a preheated oven at 200 degrees celsius and bake for 30 minutes.
After the 30 minutes are up, turn your oven off and leave it in there for another 15 minutes (while the oven is cooling down).

Potato Rice Balls

Ingredients
3 average sized (boiled) potatoes
1 tablespoon of butter
salt
1 egg
4 tablespoons of shredded cheese
approximately 50 small cubes of cheese
1 tablespoon of baking powder
3 cups of rice (cooked)
flour
oil for frying

Step 1
Boil your potatoes, mash them up, then let them cool down, then add your butter and mix it up.

Once you have done this, add a pinch of salt and 1 egg, and mix it up again.

Step 2
Then add 4 tablespoons of grated cheese and mix it up.
Then add one tablespoon of baking powder and another pinch of salt and mix it all up again.

Step 3
Get your boiled and cooled down rice and mix it into this mix.
When it is all mixed well, start adding flour until it is all nice and evenly mixed.

Step 4
Make small palm sized balls and with your pointer finger press firmly in the middle of it.
Then place a cube of cheese into it.
Roll it up into a ball or a roll shape. Make sure to make them all the same shape.

Step 5
Heat up oil in a pot and deep fry them on a medium flame for about 4 to 5 minutes until they are nice crispy golden in colour.

And Sunday Lunch is ready to serve.

Thank you for reading