Chicken & Rice Hotpot - cooking recipe

Ingredients

4 boneless skinless chicken breasts (diced)
1 (10 3/4 ounce) can condensed chicken soup
320 g cooked white rice
300 g grated cheddar cheese
3 slices of thick white crusty bread (diced)
salt & pepper
1 tablespoon water (for cooking)

Preparation

Preheat oven 350\u00b0F (175\u00b0C).
Heat the water in a wok, toss in chicken and steam until completely cooked, stirring occasionally. Drain.
Pour chicken into a large casserole dish, add the rice, soup and seasoning. Mix.
Mix the cheese with the bread and sprinkle over the top of your mixture.
Cook in the preheated oven for 20 minutes or until cheese is bubbly and bread is crunchy.