Leftover Chicken Or Turkey Rice Casserole - cooking recipe

Ingredients

2 teaspoons olive oil
1 small onion, diced
1 garlic clove, minced
1 red capsicum, chopped (bell pepper)
1 cup canned corn kernel
1 cup chicken stock
1 1/2 teaspoons dried thyme
2 cups cooked rice
1/4 cup sour cream
1 -2 tablespoon mustard (any is fine, choose your favourite)
250 g cooked chicken or 250 g cooked turkey, diced
100 g tasty cheese, shredded
2 tablespoons parsley, chopped
black pepper

Preparation

Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
Stir in 1/3 of the cheese and parsley until well combined.
Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.