- 1 tbsp olive oil
- 500 g chicken breast fillets, cut into 2cm pieces
- 400 g cauliflower, cut into small florets
- 400 g broccoli, cut into florets
- 2 x 250 g packets microwave long grain white rice, cooked
- 2 spring onions, finely chopped
- ½ small capsicum, deseeded, finely diced
- 2 cups (180 g) Perfect Italiano™ Perfect Bakes cheese
- Salt & Pepper, to season
- ½ cup (125 ml) sour cream
- ½ cup (125 ml) chicken stock
- 1 garlic clove, crushed
| - Preheat oven to 200°C / 180°C fan-forced. Grease a 3 Litre (12 cup capacity) rectangular ovenproof dish
- Steam cauliflower and broccoli for 1-2 minutes in microwave or around 3 minutes using a stovetop steamer until just soft
- Heat oil in a large non-stick frying pan over medium heat. Add chicken and cook, stirring for 5 minutes or until browned
- Combine chicken, broccoli, cauliflower, rice, spring onion, capsicum and 1½ cups of Perfect Italiano™ Perfect Bakes cheese in a large bowl. Season with salt & pepper as desired. Spoon into prepared dish. Whisk together sour cream, stock and garlic in a jug. Drizzle cream mixture over rice in dish. Smooth surface
- Sprinkle with remaining ½ cup of Perfect Italiano™ Perfect Bakes cheese. Bake for 25 minutes or until golden brown
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