Chicken and corn casserole

Chicken and corn casserole


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

The ingredient of Chicken and corn casserole

  1. 2 tablespoons ricebran oil
  2. 1 onion, peeled, finely diced
  3. 2 cloves garlic, chopped
  4. 350g chicken breast fillet steak, cut into 1cm cubes
  5. 1 teaspoon dried thyme
  6. 1 teaspoon dried oregano
  7. 2 cups white or brown rice, cooked
  8. 420g can creamed corn
  9. Salt and pepper
  10. 4 slices of wholegrain bread, crust trimmed cut into 2cm cubes
  11. 3/4 cup grated tasty cheese
  12. 2 tablespoons ricebran oil, extra
  13. Green salad to serve

The instruction how to make Chicken and corn casserole

  1. Preheat oven to 180 C.
  2. Heat the ricebran oil in a large frying pan over a moderately high heat. Sautu00e9 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.

Nutritions of Chicken and corn casserole

fatContent: 592.003 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 75 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 25 grams protein
sodiumContent: 46 milligrams cholesterol

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