Step 1

Preheat oven to 180C. Grease a large oven-proof casserole dish.

Step 2

In a large bowl, whisk together soup, sour cream and curry powder. Season well with salt and pepper.

Step 3

Bring a shallow saucepan of water to the boil. Add broccoli and cook for 2 minutes until just tender. Add peas and corn and cook for a further 30 seconds. Drain.

Step 4

Add drained vegetables, rice and chicken to sour cream mix. Stir to combine, then tip into prepared casserole dish. Sprinkle over breadcrumbs. Bake for 30 minutes until golden.