Popped rice casserole with chicken

150 g cheese

100 g steamed rice

100 g boiled chicken

2 eggs

1 onions

Finely chop onions, passionate until Golden, thin strips cut into the chicken, combine with the onions and add the egg yolks (removing from heat).

Beat the whites to foam, combine the cooled cooked rice and protein mix.

Put half of the rice in the baking pan, then place a layer of chicken with onions and top with a layer of remaining rice.

Cover, bake the cake in a preheated 160-180 degree oven for about 45 minutes, then popped rice casserole with chicken sprinkled with grated cheese, put back in the oven to melt the cheese.