Chicken and Vegetable Casserole

Ingredients:
-Chicken fillet - 500 g
- Boiled rice - 1 cup
- Canned corn - 1 can
-Bell pepper - 400 g
- Sour cream - 500 ml
- Onions - 2 pcs.
-Hard cheese - 200 g
-Carrots - 200 g
-Salt, ground pepper
-Sunflower oil

Preparation:
1. Finely chop the chicken fillet, cut the bell pepper, remove the seeds, into cubes. Grate the carrots on a coarse grater, finely chop the onion.
2. Fry the chicken fillet for about a quarter of an hour until done, lightly salt and pepper it. In another frying pan, fry the carrots, add the bell pepper and fry until soft. Then add the onion, lightly fry it and add some salt to the vegetable mixture.
3. Put the cooked rice on the bottom of the baking dish and smooth it out. Put the vegetables on the rice, smooth it out and grease them with half of the sour cream. Then put a layer of chicken fillet, then a layer of corn.
4. Put the remaining sour cream on the corn. Cover with a layer of grated cheese and put in the oven preheated to medium temperature for half an hour. Cool and cut into portions.
Bon appetit!