Chicken and corn casserole

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

Recipe «Chicken and corn casserole» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.