#37 - Cheesy Chicken Baked Rice

Cheesy Chicken Baked Rice, definitely a go-to recipe for me and my family. Hubby and I love this dish so much that it is probably the most cooked dinner item for us at home. This is also something I like to cook for Hubby when I know he had a tough week at work. The perfect reward for him just because I know how much he love this baked rice! Trust me, this dish is THAT simple and THAT good!

To be honest, there is really no ways you can get this recipe wrong in the kitchen. I have cooked this dish numerous times for family gatherings, home dinners, pot-luck parties and even taught a few friends how to cook it. So far, every single person who have tried this, love it and they always come back, looking for more. I am so grateful to have this fool-proof recipe! 

I have a similar recipe on Chicken & Mushroom Baked Rice which I shared on this site couple of years back and this new version is basically an improved version with more vegetables. Even so, it still comes with the same old goodness packed in it. If you would like to, you may also replaced the protein in the recipe with salmon, grilled fish, pork, seafood or basically anything to your liking.

On that note, I will be doing a vegetarian version very soon. Stay tuned! 

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Recipe: Adapted & modified from here.

Servings

Serves 3 - 4

Ingredients

1 and 1/2 cup uncooked rice

1 and 1/2 cup of water (to cook the rice)

2 tbs Olive oil

90g Swiss Brown Mushroom, sliced

170g Chicken Fillet, cubed
50g Baby Carrots, cubed
50g Cherry Tomatoes, cubes
50g Mixed Vegetables

Salt & Black Pepper, to taste

1 can Campbell's Cream of Mushroom Soup

150g Shredded Cheese (Mozzarella, Cheddar, Parmesan)

Directions

1. Preheat oven at 200C.

2. Rinse and drained the uncooked rice. Set aside for later use. 

3. In a saucepan, add the olive oil. Once the saucepan is heated, add in the sliced mushroom followed by the chicken pieces. Stir-fry over medium-low heat until the chicken is semi-cooked with a white surface. Do not overcook the chicken to ensure that the meat will not end up too tough. 

4. Add the washed uncooked rice, followed by the carrots, tomatoes and mixed vegetables into the saucepan and continue frying and tossing. Season the mixture with salt and pepper. Ensure that the content is well-stirred.

5. Transfer the fried rice into a rice cooker and add in water to cook the rice.

6. After the rice is cooked, portion the content into your casserole dishes or baking pan. Pour the Cream of Mushroom Soup sauce over the top of the rice. Spread the sauce evenly across the surface.

7. Top the sauce with a layer of shredded cheese.

8. Bake in the oven for 16 - 18 minutes, or until the cheese has melted and give a golden brown crust at the top of the baked rice. Serve while it is hot. 

#07 - Chicken & Mushroom Baked Rice

If you have noticed, the weather nowadays has been pretty unpredictable. It can be bright and sunny in the late morning but towards evening time, it may just start to pour. With such uncertainty, I like to play around with my menu planning accordingly to the weather. On a hot and humid afternoon, I love to make some simple yet yummy popsicles (like my recent Mango Yogurt Popsicles) but on a cold and windy evening, I like to make warm comfort food which can warm up my stomach. 

This Chicken & Mushroom Baked Rice is a great one-dish meal anyone can make. It is simple with few ingredients and you can pretty much throw in whatever meat/ vegetable you have in your fridge to create various versions of it. It is pretty much a perfect comfort food! Recently I made a new version of Cheesy Salmon Baked Rice with some minor changes to the ingredients and it still tasted great! Hubby actually prefers the Salmon version though. Will be sharing the recipe on that very soon. 

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Recipe: Adapted & modified from here.

Servings

Serves 4-6

Ingredients

2 cup uncooked rice

2 cup of water (to cook the rice)

2 tbs Extra Virgin Olive oil

200 g canned (whole) mushroom, sliced

100 g picnic ham, sliced

200 g chicken thigh meat, cubed

1/8 tsp salt

1/8 tsp ground black pepper

3/4 can of Campbell's Cream of Mushroom Soup

30 g shredded Parmesan Cheese

60 g shredded Mozzarella Cheese

Directions

1. Preheat oven at 200C.

2. Rinse (at least 3 times) and drained the uncooked rice. Set aside.

3. In a saucepan, add the olive oil. Once the saucepan is heated, add in the sliced mushroom, ham and chicken pieces. Stir-fry over a medium-low heat until the chicken is semi-cooked with a white surface. Do not over cook the chicken

4. Add the washed uncooked rice into the saucepan and continue frying and tossing. Add salt and black pepper to it. Ensure that the content is well-stirred. 

5. Transfer the fried rice into a rice cooker and add in the water to cook the rice. 

6. After the rice is cooked, portion the content into a casserole dish (I use a 10" pie pan). Pour the cream of mushroom soup sauce over the top of the rice. Spread the sauce evenly across the surface. 

7. Top the sauce with a layer of shredded Parmesan and Mozzarella cheese.

8. Bake in the oven for 18-20 minutes, or until the cheese has melted and give a golden brown crust at the top of the baked rice. Serve it while it is hot.