Vegetable Casserole with Chicken, Rice and Corn
A hearty yet light dish that will be enjoyed by both adults and children. This set of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- chicken fillet 500 g
- boiled rice 1 cup
- canned corn 1
- bell pepper 400 g
- leek stem or 2 onions 1
- carrot 200 g
- cheese 200 g
- sour cream 500 g
- vegetable oil
- salt
- pepper
Instructions
Step 1 of 18
Finely chop the chicken fillet.
Step 2 of 18
Remove seeds from the pepper and cut it into cubes.
Step 3 of 18
Cut the leek into half-rings (finely chop the onion).
Step 4 of 18
Grate the carrot using a coarse grater.
Step 5 of 18
Grate the cheese using a fine grater.
Step 6 of 18
Fry the fillet in vegetable oil until cooked (about 15 minutes).
Step 7 of 18
Add salt and pepper.
Step 8 of 18
In another pan with vegetable oil, fry the carrot.
Step 9 of 18
Add the pepper. Fry until the pepper becomes soft.
Step 10 of 18
Add the onion. Lightly fry and add a bit of salt.
Step 11 of 18
Place the boiled rice in a baking pan (my pan is 20×30 cm and 5 cm high). Level it out (I did not grease the pan).
Step 12 of 18
Spread the vegetables on top of the rice.
Step 13 of 18
Spread half of the sour cream over the vegetable layer. Level it out.
Step 14 of 18
Place the meat on top. Level it out.
Step 15 of 18
Add corn (after draining the water) over the fillet.
Step 16 of 18
Spread the remaining sour cream.
Step 17 of 18
Sprinkle with grated cheese. Place in the oven. Bake at a temperature of 180 degrees until golden brown (about 30 minutes).
Step 18 of 18
Let the finished casserole cool down (so it does not fall apart). Cut into portions.