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Chicken and corn casserole
Chicken and corn casserole
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Easy, affordable chicken and corn casserole, a timeless duo.
Ingredients:
  • 36.80 gm 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
  • 400.00 gm white or brown rice, cooked
  • 420g can creamed corn
  • Salt and pepper
  • 4 slices of wholegrain bread, crust trimmed cut into 2cm cubes
  • 187.50 ml grated tasty cheese
  • 36.80 gm ricebran oil, extra
  • Green salad to serve
Instructions:
  • Preheat your oven to 180 degrees Celsius.
  • In a large frying pan over medium-high heat, warm the ricebran oil. Sauté the onion and garlic until translucent, about 2 minutes. Add the chicken, thyme, and oregano and cook for 2 minutes until the chicken starts to color but isn't fully cooked. Transfer the mixture to a large mixing bowl.
  • Combine the rice and creamed corn with the chicken and season generously with salt and pepper. Transfer the mixture into a greased 8-cup baking dish.
  • Mix the bread cubes, cheese, and extra oil in a bowl, then spread evenly over the rice mixture. Bake for 30 minutes or until golden brown. Enjoy with a side of green salad.

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