I thought of something that suits a slow day … when you don’t feel like eating something difficult or sophisticated or making a big meal … this casserole is made of simple ingredients and goes well with any type of salad. If you like cheese, this is a dish for you!
But keep in mind that you will need a bit of extra time in the kitchen!

Ingredients:

6 hard boiled eggs, sliced
2 tablespoons butter
1/2 onion, diced
1/2 cup uncooked white rice
1 cup chicken stock
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup cream fresh
salt and pepper to taste
1/2 cup diced sharp Cheddar cheese
1/4 cup diced Monterey Jack cheese
1/2 pinch paprika, for garnish

In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are soft. Pour in 2 cups chicken stock, cover and cook until rice is done, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices and half of each of the cheeses. Then pour in the chicken gravy. Repeat with remaining ingredients.
Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.

You can add any ingredient you like to the casserole, like chicken, salami, sweet peppers or corn ...