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Ingredients
Scale
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon butter
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 ear sweet corn, kernels removed
- 2 cups broccoli florets, lightly steamed and chopped
- 4 oz deli ham, diced (or leftover ham)
- 1 (10.5 oz) can condensed cream of chicken soup
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon ground thyme
- 1 cup long-grain white rice
- 2 cups chicken stock or water
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 baking dish.
- In a large skillet, heat avocado oil and butter. Sauté onion, carrot, and corn for 5-7 minutes.
- Add broccoli, ham, and cream of chicken soup. Stir in rice and chicken stock, mixing well.
- Fold in sharp cheddar cheese.
- Pour the mixture into the prepared baking dish and cover with aluminum foil.
- Bake for about 40 minutes until rice is cooked and there's no excess liquid.
- Let it rest for 5 minutes before garnishing with parsley and serving.
Notes
Ensure broccoli is lightly cooked for the best texture.
Use freshly shredded cheese for improved melting.
Let casserole sit post-baking for easier serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 50