Chicken and vegetable casserole: A comforting classic revamped

This recipe offers a straightforward and cost-effective meal that will appeal to everyone at home. Additionally, it sneaks a bit more vegetables into the daily diet. It’s the ideal solution to the eternal question, "What's for dinner today?" Perfect for those days when I haven't got time for lengthy preparations.

Hot, hearty, and so delicious that there are always requests for seconds - this casserole is a guaranteed hit every time. This recipe allows you to unleash your culinary imagination and use whichever vegetables are waiting their turn in the fridge. I often choose broccoli and bell peppers. The colour doesn’t matter. For some heat, you can also add a bit of chilli. You can also toss in carrots, courgettes, leeks, or even parsley root into the rice casserole.

The whole dish is combined with a simple tomato passata sauce. It’s aromatic, delicious, and filling. If there’s any left for the next day, just pop the casserole into the oven. It’ll taste as if you’ve just made it.

Ingredients:

• 600 ml of tomato passata,
• 500 g of chicken breast,
• 200 g of rice,
• 150 g of canned corn,
• 150 g of grated cheese,
• 1 red bell pepper,
• 1 onion,
• broccoli florets,
• 3 cloves of garlic,
• 2 tablespoons of olive oil,
• 1 teaspoon of dried oregano,
• 1/2 teaspoon of cumin,
• 1/2 teaspoon of hot paprika,
• salt and pepper to taste,

Instructions:

1. Cook the rice, reducing the cooking time by a few minutes.
2. Cut the chicken breast into cubes, season with salt and pepper, and fry in oil.
3. In the same pan, sauté the chopped onion and crushed garlic.
4. After a moment, add the diced bell pepper.
5. Mix the cooked rice with the vegetables, adding broccoli florets, corn, and the previously sautéed chicken.
6. Transfer the mixture to an ovenproof dish.
7. Sprinkle with grated cheese.
8. Bake in an oven preheated to 180 degrees Celsius for about 20 minutes.

Serve the casserole hot. You can additionally garnish it with parsley. Enjoy your meal!