Chicken and corn casserole
Serving-size is also a significant element of your diet. You should compare the exact sum of the food that you usually eat to the serving size listed on the tag. Eating huge parts or portions can lead to weight gain.
Whether you are planning an elaborate menu or simply going forward for tomorrow Chicken and corn casserole. This recipe stems in several decades of playing at the kitchen. I discover that adding a few ingredients into your recipe provides depth to what is usually bland. You might be searching for milder food items to produce together along with your leftovers. Great and gentle Chicken and corn casserole ideal for post-vacation. The elements in this recipe make your tongue pounding, and are very waist-friendly when you will need a'snack' following a busy trip. Utilizing several elements as alternate options, this soup is filled with a fall and hot flavor which produces it tasty. An ideal Chicken and corn casserole to heat up you on cool winter months. Fantastic for making use of leftover.
Great method to squander a single ingredient. This can be a good Chicken and corn casserole plus a few among my favorites. If you're worried regarding the nutritional worth of a few of those dishes, avoid being. Though it could possibly be low in calories, though you are not getting much nutritional value from it, it won't maintain you, and you'll only end up hungry once again and eating more calories than you otherwise would need. Nutrition facts labels tell you exactly what's in the meals you eat. This helps you determine when you have a healthy and balanced diet plan. Each and every recipe we all share needs to have an ingredient label. Some recipes also provide nutritional truth details. The ingredient tag lists the amount inside the field beneath. They are recorded for every serving as a percentage of the everyday value.
How to make Chicken and corn casserole
Yield = 6Prep time: 0:15
Cook time: 0:35
Total time: 0:50
Ingredients
- 2 tablespoons ricebran oil
- 1 onion, peeled, finely diced
- 2 cloves garlic, chopped
- 350g chicken breast fillet steak, cut into 1cm cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups white or brown rice, cooked
- 420g can creamed corn
- Salt and pepper
- 4 slices of wholegrain bread, crust trimmed cut into 2cm cubes
- 3/4 cup grated tasty cheese
- 2 tablespoons ricebran oil, extra
- Green salad to serve
Method
- Step 1 Preheat oven to 180 C.
- Step 2 Heat the ricebran oil in a large frying pan over a moderately high heat. Sauté the onion and garlic for 2 minutes or until translucent. Add the chicken, thyme and oregano and toss over the heat for 2 minutes or until the chicken begins to colour but is not cooked through. Transfer the onions and chicken to a large mixing bowl.
- Step 3 Stir the rice and creamed corn into the chicken. Season to taste with salt and pepper. Pour the rice mixture into a greased, 8 cup capacity baking dish.
- Step 4 Toss the bread cubes, cheese and extra oil together in a mixing bowl and scatter over the rice mixture evenly. Bake for 30 minutes or until golden brown. Serve with a green salad.
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