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chicken casserole

Chicken Casserole

  • Author: uitkyk
  • Cook Time: 01:00
  • Total Time: 1 hour
  • Yield: 6



1.5 kg chicken fillets

2 ℓ (8 k) water

2 chicken stock cubes

250 ml (1 k) raw white rice

a little oil

2 onions, finely chopped

2.5 ml (½ t) fresh garlic, chopped

2 50 g (1 packet) bacon, cubed

1 green pepper, pitted and cubed

2 85 g (1 tin) of mushrooms, drained

375 ml (1½ k) of boiling water

1 block of chicken stock

410 g (1 tin) of chopped tomatoes

2.5 ml (½ t) dry mixed herbs

salt and pepper to taste


  1. Heat water and chicken stock until boiling point and cook chicken fillets until cooked, about 50 to 60 minutes.
  1. Let chicken fillets cool and flake.
  2. In a casserole dish with a lid of 22 cm in diameter add butter or non-stick food spray. Pour in rice and keep aside.
  3. Heat oil and saute onions & garlic until soft. Add bacon and sauté until done.
  4. Add the green peppers and mushrooms and saute for three minutes.
  5. Mix chicken pieces with bacon mixture and spoon onto the rice.
  6. Stir in chicken stock with boiling water until dissolved. Stir in tomatoes, herbs, salt, and pepper.
  7. Pour tomato mixture over dish.
  8. Place lid on top and bake for 1½ hours. Switch off the oven and leave for another hour in a hot oven so the rice can absorb and swell from the sauce.
  9. Serve warm.

Keywords: casserole