Bring the chicken soup to the boil, sprinkle in the short-grain rice and cook for 5 minutes. Set aside.
Coarsely chop the chicken liver and fry briefly in a frying pan in 1 tablespoon butter. Set aside.
Clean and rinse the spring onions, cut into fine rings and sauté in the remaining frying fat for 3 min until soft.
Preheat the oven to 200 °C. 5.
5. mix the cooked long grain rice with the chicken liver and the spring onions and season heartily with salt, pepper and oregano.
Grease a gratin dish and put 1/3 of the mixture in it, sprinkle with a little bit of grated cheese. Continue in this manner, sprinkling the cheese on top of the casserole as the final layer, and top with the remaining butter in flakes.
Bake on the middle shelf of the oven for 10 minutes until golden brown.
Serve with tomato salad
Tip : The casserole becomes juicier if you deglaze the chicken livers with a glass (4cl) of semi-dry sherry and add two chopped carrots to the spring onions.