Creamy chicken and mixed vegetable bake

Creamy chicken and mixed vegetable bake

Lunch (or dinner) is sorted with this easy creamy chicken and mixed vegetable bake.


500 ml (2 C) cooked white rice
500 ml (2 C) cooked, chopped chicken
1 x 410 g can cream of chicken soup
250 ml (1 C) sour cream
250 ml (1 C) cheddar cheese
2 x 410 g can Rhodes Mixed Vegetables, drained
65 ml (¼ C) cream
125 ml (½ C) bread crumbs
65 ml (¼ C) flate -leaf parsley, chopped
30 ml (2 T) butter


In a large bowl stir together place the rice, chicken, soup, sour cream and cheddar cheese. Add the Rhodes Mixed Vegetables. Add the cream. Pour the mixture into a casserole dish. Mix together the bread crumbs and the parsley and sprinkle over the top of the rice. Dot the butter over the top. Bake uncovered in an oven that has been preheated to 180°c for 25 minutes or until the topping is crispy.

*Recipe courtesy of

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