Rice Casserole with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast
- 250 g rice
- 1 can corn
- 1 medium bell pepper (s), red
- 1 small chilli pepper (s)
- 100 g cheese (Gouda), rated
- 3 egg (s)
- 1 cup crème fraîche
- 1 bunch chives
- 250 ml chicken broth
- 1 medium onion (s)
- 2 large cloves garlic
- oil
Print Recipe
Pin Recipe Instructions
- Cook the rice in the chicken broth, the broth does not have to be completely absorbed by the rice. In the meantime, cut the chicken breasts into bite-sized pieces. Dice the bell pepper, chilli pepper, onion and garlic.
- Fry the diced chicken breasts in the pan and then add the diced vegetables and fry for about 5 minutes. Chop the chives into small pieces.
- Make a cream from the cheese, eggs, crème fraîche and chives. I always do this in the baking dish, so you don`t have to wash the dishes. Put the rice and vegetables with the chicken in the cream and mix everything lightly.
- Bake in a preheated oven at 180 ° C for approx. 30 - 40 minutes. A salad goes well with it.
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