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Chicken rice casserole with corn and kidney beans

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Ingredients for 4 servings:

  • 500 g chicken breast
  • 230 g rice
  • 1 can kidney beans
  • 1 can of corn
  • 450 ml tomato sauce
  • 250 ml chicken broth
  • oregano
  • salt and pepper
  • 100 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

This casserole is prepared entirely in a casserole dish. Preheat the oven to 180°C (fan oven). In the dish, combine the rice, beans, corn, tomato sauce, and chicken broth with the seasonings. Cut the chicken breast into smaller pieces and place them on top of the rice mixture. Cook the casserole on the middle rack of the preheated oven for approximately 60 minutes. Just before the end of the cooking time, sprinkle the grated cheese over the casserole and let it melt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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