Thursday, July 16, 2015

Recipe: Chicken and Vegetables Casserole on a Bed of Rice

I am a huge fan of one pot meals for an obvious reason - less cleaning up! Another added benefit is there are no sides to prepare because all the protein, carbohydrates and vegetables are cooked in the same pot / pan. Here's another one of my family's favorites.

Chicken and Vegetables Casserole on a Bed of Rice
Serves 4 adults and 2 toddlers

500g chicken thigh fillets, cut into bite sized pieces
1 brown onion, diced
4 garlic cloves, diced
2 carrots, diced
2 celery sticks, diced
4 sprigs of thyme, leaves only
1 broccoli, diced
1 can of Campbells' brand Chicken Soup
Extra virgin olive oil
4 cups of cooked jasmine rice
2 handfuls of grated mozzarella

1. Pre-heat fan forced oven to 180C.

2. Let's cook the casserole. In a deep pan over medium heat, add olive add. Brown the onion and garlic for 2 minutes. Add the rest of the vegetables plus thyme leaves. Mix well for 5 minutes. Add chicken thigh fillets, mix well and cook for another 5 minutes. Add Chicken soup (do not add additional liquid). Mix well and simmer for 10 minutes, uncovered.

3. Let's assemble. In a deep oven proof casserole dish. Add all the rice in the bottom layer and flatten. Add the casserole. Sprinkle mozzarella on top. Bake in the oven for 20 minutes.

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