Cheesy Chicken and Corn Casserole: A Family Favorite

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:

1. Slice the chicken breasts into thin strips.
2. 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:

1. 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.
2. In the same pan, add 1 tbsp of vegetable oil and sauté the vegetables for 10 minutes.
3. 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:

1. 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.
2. 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:

1. In a saucepan, melt the remaining butter and stir in the flour, cooking for 1 minute.
2. Gradually add the milk, whisking constantly until the sauce thickens.
3. Transfer to a bowl and let cool slightly. Add the drained corn and mix well.

Assemble the Casserole:

1. Mix breadcrumbs with ground almonds and rub them together with your fingers for a better texture.
2. Grease a heatproof casserole dish with the remaining vegetable oil and sprinkle with the breadcrumb-almond mixture.
3. Layer the bottom with the chicken strips and pour the milk sauce over them.
4. Spread the rice mixture on top, leveling the surface.

Bake:

1. Preheat the oven to 200°C (390°F). Bake the casserole for 35 minutes or until fully cooked.
2. 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.