Description
A creamy and delicious Chicken Rice Feta Casserole topped with a crispy breadcrumb layer.
Ingredients
Scale
- 300 g cooked chicken breast, shredded or diced
- 200 g long-grain white rice, uncooked
- 150 g feta cheese, crumbled
- 240 ml whole milk
- 120 ml sour cream
- 100 g mozzarella cheese, shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 150 g baby spinach, roughly chopped
- 1 red bell pepper, diced
- 475 ml chicken broth
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp black pepper
- 0.5 tsp salt, or to taste
- 25 g breadcrumbs (optional)
- 2 tbsp olive oil (optional)
Instructions
- Preheat oven to 190°C. Grease a 23×33 cm casserole dish.
- In a large skillet over medium heat, sauté onion and red bell pepper in a drizzle of olive oil for 4 to 5 minutes until softened. Add garlic and cook for an additional minute until fragrant.
- Add chopped spinach to the skillet and cook just until wilted. Remove from heat.
- In a large mixing bowl, combine cooked chicken, uncooked rice, sautéed vegetables, crumbled feta, shredded mozzarella, oregano, thyme, salt, and black pepper.
- In a separate bowl, whisk together whole milk, sour cream, and chicken broth. Pour over the chicken and rice mixture and stir until thoroughly combined.
- Transfer the mixture to the prepared casserole dish and level the surface.
- If desired, combine breadcrumbs with olive oil and sprinkle evenly over the surface.
- Cover with aluminium foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes, or until bubbling and the top is golden brown.
- Allow to rest for 5 to 10 minutes before serving.
Notes
- For a spicier version, add some crushed red pepper flakes.
- Substitute cooked quinoa for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg