Chicken casserole with corn

Chicken with corn casserole can become a favorite dish in a family, where children love chicken and adults do not mind eating vegetables once again. Its taste can be changed depending on the spices and herbs that can be added to the rice and vegetable mass. Just don't give up corn! Do not like canned food very much, use fresh - after all, it is quite easy to cook it. Just do not overcook the grains, let them be slightly al dente. After all, the casserole will still spend time in the oven and both chicken and corn will have time to cook there.

Ingredients

• 4 skinless chicken breasts
• 4 tbsp. l. vegetable oil
• a pinch of ground ginger
• 0.5 tsp curry
• 1 onion
• 2 carrots
• 0.5 leek stalks (white portion only)
• 1 red bell pepper
• 180 g medium grain rice
• 50 g butter
• 1 yolk
• 20 g flour
• 300 ml milk
• 200 g canned corn
• 4 tbsp. l. wheat bread crumbs
• 30 g ground almonds
• Salt and freshly ground black pepper

Directions

1. We'll start making chicken and corn casseroles by preparing the poultry. To do this, cut the chicken fillet into thin plates. Fry in 2 tbsp. l. vegetable oil, 4 min. Season with salt, pepper, ginger and curry. Transfer to a bowl.
2. Roasting vegetables for a casserole with chicken and corn
3. Peel the onions and carrots. Wash the leeks and bell peppers. Cut the pepper in half, remove seeds and partitions. Cut all vegetables into medium cubes and fry in the same pan, adding another 1 tbsp. l. vegetable oil, 10 min.
4. Chopping vegetables for a casserole in a blender.
5. For a smooth casserole, all vegetables must be chopped in a blender to puree. If you want, you can not grind the bell pepper, but add it to the puree. It will give the mass a special pleasant juicy crunchiness.
6. Rinse the rice. Transfer to a heat-resistant saucepan, pour 400 ml of hot drinking water. Add 1 tbsp. l. butter. And put in an oven preheated to 180 C for 20 minutes.
7. Get the pan. Cool the rice to room temperature. Salt. Mix with yolk and chopped vegetables.
8. Prepare the casserole sauce. In a saucepan, melt the remaining butter and add the flour while stirring constantly. Without stopping stirring, cook for 1 min. Gradually add milk to the flour mixture and heat over low heat, stirring with a whisk, until the sauce thickens.
9. Corn sauce for casserole with chicken and corn
10. Transfer the casserole sauce to a clean bowl and cool slightly. Add canned corn, drain all the liquid beforehand, and mix.
11. Mix bread crumbs with ground almonds for a casserole with chicken and corn
12. Mix bread crumbs with ground almonds. For better texture, rub them with your fingers.
13. Choose an ovenproof dish for the corn and chicken casserole. It should be heat-resistant, with a high side. Grease the mold with the remaining vegetable oil, sprinkle with bread and almond crumbs and cover with plates of chicken fillet. Pour the chicken with milk sauce.
14. Ready dish
15. For the last stage of cooking the casserole on the chicken, put rice with corn and other vegetables, level the surface. Bake in an oven preheated to 200 ° C for 35 minutes. or until ready. Serve warm, cut into even slices.