Leftover Chicken Or Turkey Rice Casserole

• 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

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

olive oil, onion, garlic, red, corn kernel, chicken stock, thyme, rice, sour cream, chicken, tasty cheese, parsley, black pepper

Taken from www.food.com/recipe/leftover-chicken-or-turkey-rice-casserole-213903 (may not work)