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Preheat your own to 180 degrees celsius and grease a ten cup capacity casserole dish.
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Heat the butter in a large pan and gently cook the onion for a minute or two before adding the garlic, bacon and chicken mince. Cook over a moderate heat until it starts to crisp. 3-4 minutes.
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Stir in the flour and gently cook for 1 minute, stirring.
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Gradually add the milk, stirring constantly until the sauce thickens.
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Add in the frozen corn, crumbled stock cube and extra water and cook for 2-3 minutes.
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Place the cooked rice in layer at the bottom of the baking dish. Pour over the chicken mixture and smooth the surface.
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Sprinkle with cheddar and parmesan.
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Bake for 25 minutes until bubbling and warmed through.