🍽️ Creamy Rice and Chicken Casserole

Name: Creamy Rice and Chicken Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g long-grain rice; 500 g chicken breast fillet (kitchen-ready, skinless); 1 tbsp olive oil; 2 onions; 125 g corn kernels (can); 150 g kidney beans (can); 1 tbsp thyme; salt; pepper (from the mill); 200 ml whipping cream (at least 30% fat content); 150 g freshly grated Gouda

684 kcal · 30 min · 4 servings

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Ingredients

200 g long-grain rice
500 g chicken breast fillet (kitchen-ready, skinless)
1 tbsp olive oil
2 onions
125 g corn kernels (can)
150 g kidney beans (can)
1 tbsp thyme
salt
pepper (from the mill)
200 ml whipping cream (at least 30% fat content)
150 g freshly grated Gouda

Instructions

1. Place the rice in a pot and cover it with 200 milliliters of lightly salted water.
2. Bring the water to a boil and simmer the rice for about 10 minutes with the lid on over low heat.
3. Preheat the oven to 180 degrees Celsius using top and bottom heat.
4. Wash the chicken breast fillets and pat them dry with a kitchen towel.
5. Cut the meat in half across the middle and divide it into narrow strips.
6. Heat some oil in a hot pan and sear the chicken strips on all sides.
7. Remove the meat from the pan and set it aside for now.
8. Peel the onions and slice them into thin rings.
9. Rinse the corn and beans under cold water and let them drain well.
10. Mix the pre-cooked rice, chicken strips, onion rings, corn, and beans in a large bowl.
11. Season the mixture with salt, pepper, and thyme.
12. Transfer everything into a baking dish.
13. Stir the cream and grated cheese together until well combined.
14. Pour the cheese-cream mixture evenly over the casserole.
15. Bake the casserole in the preheated oven for about 25 minutes until the top is golden brown.
16. Remove the casserole from the oven and serve it immediately while warm.

Nutrition per serving

kcal: 684
Protein: 47 g · Fett/Fat: 32 g · Carbs: 52 g