Corn, Rice and Chicken Casserole


Corn, Rice and Chicken Casserole

A quick, easy, full of flavors and healthy casserole to throw together when you’re pressed for time! While it bakes you can take a break.

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    6 People
  • Goody kitchen



3 chicken breasts, thinly sliced and cut into medium cubes
3 cups basmati rice, washed and drained
4 cups warm water
½ red pepper, finely diced
½ green pepper, finely diced
1 cup Goody Whole Kernel Golden Corn
2 large onion, thinly sliced
4 tbsps corn oil
2 cubes Goody Chicken Stock
1 tbsps garlic clove, mashed
1 tbsps ginger, mashed
1 large chili, medium heat
3 tsps unsalted butter
1 ½ tsps ground cumin
1 ½ tsps ground coriander
1 ½ tsps ground nutmeg
1 ½ tspsground turmeric
1 ½ tsps allspice
Salt and black pepper to taste
½ cup chopped parsley



In a pot, heat oil and add onions, garlic, and ginger. Stir fry until golden.1
Add chicken stock and stir. Then add the chicken and stir well for 10 minutes. 
Add all the spices and red and green peppers, chili and corn until the chicken is cooked. 
3.In deep Pyrex dish put the rice and chicken and water mixture and stir well. Put the butter on top the mixture and cover the dish well with tinfoil and put it in oven at high temperature for 1 hour. Garnish with parsley and serve.