Leftover Chicken or Turkey Rice Casserole
Ready In: 58 mins
Serves: 4
Ingredients
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1 red capsicum, chopped (bell pepper)
- 1 cup canned corn kernel
- 1 cup chicken stock
- 1 1⁄2 teaspoons dried thyme
- 2 cups cooked rice
- 1⁄4 cup sour cream
- 1 -2 tablespoon mustard (any is fine, choose your favourite)
- 1 cup cooked chicken or 1 cup cooked turkey, diced
- 1⁄2 cup tasty cheese, shredded
- 2 tablespoons parsley, chopped
- black pepper
Directions
- Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
- Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
- Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
- Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
- Stir in 1/3 of the cheese and parsley until well combined.
- Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
- Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.
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