This Cheesy Chicken and Corn Casserole is perfect for families with kids who love chicken and adults who enjoy a hearty, vegetable-packed meal. Customize the flavor with your favorite spices, but don’t skip the corn! Use fresh or canned corn for that perfect crunch, and enjoy a dish that’s both satisfying and delicious.
Calories: 585.87 kcal/serving
Servings: 6
Prep Time: 1 hour 30 minutes
B/F/C: 39.78 g/27.15 g/45.82 g
Ingredients for 6 Servings:
- Skinless Chicken Breasts: 2
- Vegetable Oil: 4 tbsp
- Ground Ginger: A pinch
- Curry Powder: 0.5 tsp
- Onion: 1
- Carrots: 2
- Leek (white part only): 0.5 stalk
- Red Bell Pepper: 1
- Medium-Grain Rice: 180 g (6.3 oz)
- Butter: 50 g (1.75 oz)
- Egg Yolk: 1
- Flour: 20 g (0.7 oz)
- Milk: 300 ml (10 fl oz)
- Canned Corn: 200 g (7 oz)
- Breadcrumbs: 4 tbsp
- Ground Almonds: 30 g (1 oz)
- Salt: To taste
- Freshly Ground Black Pepper: To taste
Preparation:
Prepare the Chicken:
- Slice the chicken breasts into thin strips.
- Heat 2 tbsp of vegetable oil in a pan and fry the chicken for 4 minutes. Season with salt, pepper, ginger, and curry powder. Transfer to a bowl.
Prepare the Vegetables:
- Peel the onion and carrots. Wash the leek and red bell pepper. Halve the pepper, remove seeds and membranes, then chop all vegetables into medium cubes.
- In the same pan, add 1 tbsp of vegetable oil and sauté the vegetables for 10 minutes.
- Blend the vegetables into a puree for a smoother casserole texture. Alternatively, you can leave the bell pepper diced for added crunch.
Cook the Rice:
- Rinse the rice and place it in a heatproof pot. Add 400 ml (13.5 fl oz) of hot water and 1 tbsp of butter.
- Bake in a preheated oven at 180°C (350°F) for 20 minutes. Cool to room temperature and mix with salt, egg yolk, and the pureed vegetables.
Prepare the Sauce:
- In a saucepan, melt the remaining butter and stir in the flour, cooking for 1 minute.
- Gradually add the milk, whisking constantly until the sauce thickens.
- Transfer to a bowl and let cool slightly. Add the drained corn and mix well.
Assemble the Casserole:
- Mix breadcrumbs with ground almonds and rub them together with your fingers for a better texture.
- Grease a heatproof casserole dish with the remaining vegetable oil and sprinkle with the breadcrumb-almond mixture.
- Layer the bottom with the chicken strips and pour the milk sauce over them.
- Spread the rice mixture on top, leveling the surface.
Bake:
- Preheat the oven to 200°C (390°F). Bake the casserole for 35 minutes or until fully cooked.
- Serve warm, sliced into even portions.
Helpful Tip:
For an extra flavor boost, sprinkle the chicken and rice layers with a small amount of your favorite cheese before baking.
Pro Tip:
For added nutrition and flavor, consider mixing in a handful of your favorite vegetables, like peas or chopped spinach, into the rice mixture before baking.
