Rice and chicken casserole according to souzel

Ingredients for 4 servings:

• 200 g rice (brown rice)
• 2 chicken breast fillets (200 grams each)
• 2 onions
• 1 can corn kernels (125 g)
• 1 can kidney beans (150 g)
• 200 ml cream or sour cream
• 150 g grated cheese, e.g. Emmental
• n. B. Thyme
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also a good use of leftovers

Cook the rice in salted water as usual and let it swell, or use leftover rice from the previous day. Wash the chicken breast fillets, pat dry, and cut into strips lengthwise. Peel the onions and slice them into rings. Drain the corn and beans. Mix the rice with the chicken fillets, onions, corn, and beans and season with salt, pepper, and thyme. Pour the mixture into a greased baking dish. Mix the cream with the grated cheese and pour over the mixture. Bake in the oven at approximately 160°C fan/convection oven (180°C top/bottom heat) for approximately 40 minutes until golden brown. As always, the baking time depends on your oven!