|2 cup||rice — white, cooked|
|2 cup||chicken — cooked and chopped|
|1 x 410 g can||cream of chicken soup|
|250 ml||sour cream|
|250 ml||cheddar cheese|
|2 x 410 g can||rhodes mixed vegetables — drained|
|65 ml||flat-leaf parsley — chopped|
In a large bowl stir together 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 mins or until the topping is crispy.