Make the most of leftovers with this simple to prepare chicken and vegetable bake and have dinner on the table in less than an hour.

Ingredients

• 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 400 g can Rhodes Mixed Vegetables, drained
• 65 ml cream
• 125 ml bread crumbs
• 65 ml flate-leaf parsley, chopped
• 30 ml butter

Method

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