Baked Chicken And Vegetable Rice Casserole Recipe

About this recipe

A hearty and flavorful dinner casserole featuring tender chicken, vibrant vegetables, and a crispy almond topping, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 1kg 1kg Green Pepper
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Cooks & Co Sliced Mushrooms
• 125G Daylesford Organic Brandy Butter
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 308G Roasted Sunflower Seeds, 308G
• 145G Pimientos Lagrima 'Sweety Drop' Peppers, 145G
• 1.8 Kg Boneless Stuffed Chicken 1.8Kg
• - Diforti Pitted Green Olives Stuffed With Almonds
• 1 Kg Wild Rice, 1Kg
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 227G Paxo Golden Breadcrumbs
• 1 Litre Casa Marrazzo Sun Dried Tomatoes In Oil, 1 Litre

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a greased baking dish, layer 1 cup of cooked rice, 1 cup of shredded cooked chicken, 1/4 cup of diced green pepper, 1/4 cup of diced red pepper, 1/2 pound of sliced mushrooms. Repeat the layers, ending with a layer of rice.
3. 3. In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 1 1/2 tablespoons of flour and cook for 1 minute. Gradually whisk in 2 cups of chicken broth and cook until the mixture thickens, about 3-4 minutes.
4. 4. Pour the thickened broth evenly over the layered ingredients in the baking dish.
5. 5. In a small bowl, mix 1/2 cup of bread crumbs with 1/2 cup of roasted sunflower seeds. Sprinkle this mixture evenly over the top of the casserole.
6. 6. Bake the casserole in the preheated oven for 45 minutes, or until the top is golden brown and the dish is heated through.
7. 7. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your hearty chicken and vegetable rice casserole!