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Chicken Casserole with Rice

Preparation: 5 mins

Cooking: 60 mins

Serves 4, costs under £5.00


  • 1 Mugs Easy Cook Rice (300g)
  • 4 Chicken Leg Quarters (1kg)
  • 2 Onions (300g) (Medium Sized)
  • 2 Garlic Cloves (6g)
  • 2 Red Peppers (320g)
  • 4 Teaspoons Paprika (12g)
  • 1 Chicken Stock Cube (7g) (Reduced Salt If Possible)
  • 2 Mugs Water (500ml) (Boiling)
  • 2 Tablespoons Tomato Puree (30g)
  • 1 Pinch Ground Black Pepper (1g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat oven to 200C/ 400F/ 180C Fan oven/ gas 6.
  2. Using a knife remove skin from chicken.
  3. Peel and chop the onions, then peel and finely chop or crush garlic and dice red peppers.
  4. Dissolve the stock cube in water and stir in the tomato puree.
  5. Place all ingredients,except the rice, into an oven proof dish and add black pepper to taste.
  6. Cover with a lid or tinfoil and bake in the oven for 60 minutes.
  7. Cook the rice as per the instructions on the packet just before casserole is ready to serve.
  8. Serve rice and casserole together. Check chicken is white all the way through before serving.

Nutritional Information