Rice – Chicken – Casserole After Souzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice (whole rain rice)
- 2 chicken breast fillet (s), 00 grams each
- 2 onions)
- 1 can corn kernels, (25 g)
- 1 can kidney beans, (50 g)
- 200 ml heavy cream or sour cream
- 150 g cheese, rated, e.., Emmentaler
- thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water as usual and let it soak, or use rice from the day before.
- Wash the chicken breast fillets, pat dry and cut into strips lengthways. Peel the onions and cut into rings. Drain the corn and beans.
- Now mix the rice with the chicken fillets, onions, corn and beans and season with salt, pepper and thyme.
- Put the mixture in a greased baking dish. Mix the cream with the grated cheese and pour over the mixture. Bake in the oven at approx. 160 degrees circulating air (180 degrees top / bottom heat) for about 40 minutes until golden brown.
- As always: the baking time depends on your oven!
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