Rice Chicken Casserole

Ingredients

• 200 g Long grain rice
• 500 g chicken breast fillet (ready to cook, skinless)
• 1 tbsp Olive Oil
• 2 onions
• 125 g corn kernels (canned)
• 150 g kidney beans (canned)
• 1 tbsp thyme
• Salt
• pepper (ground)
• 200 ml heavy cream (at least 30% fat)
• 150 g freshly grated Gouda

Instructions

1. 1.

   Bring the rice to a boil with 200 ml lightly salted water and simmer covered over low heat for about 10 minutes. Preheat the oven to 180 °C (convection). Wash, pat dry, cut the chicken breast fillets into strips and quickly sear them in a hot pan with oil until browned all around. Remove and set aside.

2. 2.

   Peel the onions and slice into rings. Rinse and drain the corn and beans. Combine all ingredients, season with salt, pepper and thyme, and transfer to a baking dish. Whisk the cream with the cheese and pour over the casserole. Bake in the preheated oven for about 25 minutes until golden brown. Remove and serve immediately.