Simple chicken casserole: A weeknight dinner favorite

This is a simple and inexpensive recipe that will appeal to everyone at home. In addition, it sneaks a bit more vegetables into the daily diet. It's the best answer to the eternal question, "What's for dinner today?" It's perfect for days when you don't have time for lengthy preparations.

Hot, hearty, and so delicious that there are always requests for seconds—this casserole is a guaranteed hit every time. This recipe allows you to unleash your culinary imagination and use whatever vegetables are waiting their turn in the fridge. I often opt for broccoli and bell peppers. The color doesn't matter. For some heat, you can also add a bit of chili. You can also toss in carrots, zucchini, leeks, or even parsley root into the rice casserole.

The whole dish is combined with a simple tomato passata sauce. It's aromatic, delicious, and filling. If there's anything left for the next day, just pop the casserole into the oven. It'll taste as if you just made it.

Ingredients:

                          
• 2 1/2 cups of tomato passata,
• 1.1 lbs of chicken breast,
• 1 cup of rice,
• 5 oz of canned corn,
• 5 oz of grated cheese,
• 1 red bell pepper,
• 1 onion,
• broccoli florets,
• 3 cloves of garlic,
• 2 tablespoons of olive oil,
• 1 teaspoon of dried oregano,
• 1/2 teaspoon of cumin,
• 1/2 teaspoon of hot paprika,
• Salt and pepper to taste

Instructions:

              
1. Cook the rice, reducing the cooking time by a few minutes.
2. Cut the chicken breast into cubes, season with salt and pepper, and fry in oil.
3. In the same pan, sauté the chopped onion and crushed garlic.
4. After a moment, add the diced bell pepper.
5. Mix the cooked rice with the vegetables, adding broccoli florets, corn, and the previously sautéed chicken.
6. Transfer the mixture to an ovenproof dish.
7. Sprinkle with grated cheese.
8. Bake in an oven preheated to 350 degrees Fahrenheit for about 20 minutes.

Serve the casserole hot. You can garnish it with parsley. Enjoy your meal!