Chicken and corn casserole

Cooking Meat Chicken and corn casserole

This casserole is simple to make, budget-friendly and pairs chicken with corn, which is a classic combination.

Lables: Low sugar Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180 C.
  2. Heat the ricebran oil in a large frying pan over a moderately high heat. Sauté the onion and garlic for 2 minutes or until translucent. Add the chicken, thyme and oregano and toss over the heat for 2 minutes or until the chicken begins to colour but is not cooked through. Transfer the onions and chicken to a large mixing bowl.
  3. Stir the rice and creamed corn into the chicken. Season to taste with salt and pepper. Pour the rice mixture into a greased, 8 cup capacity baking dish.
  4. Toss the bread cubes, cheese and extra oil together in a mixing bowl and scatter over the rice mixture evenly. Bake for 30 minutes or until golden brown. Serve with a green salad.

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2 tbsp ricebran oil
1 onion, peeled, finely diced
2 cloves garlic, chopped
350g chicken breast fillet steak, cut into 1cm cubes
1 tsp dried thyme
1 tsp dried oregano
2 cups white or brown rice, cooked
420g can creamed corn
Salt and pepper
4 slices of wholegrain bread, crust trimmed cut into 2cm cubes
3/4 cup grated tasty cheese
2 tbsp ricebran oil, extra
Green salad to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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