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Chicken and Mushroom Baked Rice


Chicken and Mushroom Baked Rice
Chicken & Mushroom Baked Rice

I just bought a new oven (Rowenta Pro 9080) a few weeks back and the first thing I cooked with it is my favourite baked rice. The photo you see above is the baked rice freshly out of the oven, taken on my kitchen countertop. As a kid, it was such a treat to eat baked rice at Swensen’s and now as an adult, it is an even greater treat to be able to cook this at home – baked rice anytime I want, with unlimited variations (check out the different baked rice recipes at bottom of page). I love the end result of my first attempt at chicken and mushroom baked rice  – the taste of this recipe is quite close to Swensen’s baked rice which I simply adore since young, thanks to CookBake Legacy whom I referenced and adapted the recipe from. Bake this just before serving to enjoy the freshly melted cheese. If you are having a home party, bake this in disposable aluminium tray for fuss-free clean ups – this recipe can feed quite a few folks and so far, it has been a hit with my friends.

(Serves 4-6)

- 1 1/2 cups uncooked rice, rinsed and drained
- Water to cook rice
- 5 garlic cloves
- 200g (white or brown) button mushrooms, sliced
- 200g chicken fillet, cubed
- 15g butter
- a few tablespoons uncooked Campbell’s cream of mushroom soup
- Shredded Mozzarella Cheese
- Shredded Cheddar Cheese (I use mild red cheddar)
- Salt & Pepper
- Parsley (garnishing)

Chicken and Mushroom Baked Rice
Chicken & Mushroom Baked Rice (before baked)


1. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, stir-fry for a few minutes until the surface of the chicken pieces is white.
2. Add the washed uncooked rice, salt and black pepper to taste. Stir well. Transfer contents of wok/pan to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
3. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish.
4. Spread some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
5. Baked in a pre-heated oven at 200°C (392°F) for about 20-25 minutes, or until all the cheese melted and is very slightly browned. Garnish with parsley.

Chicken and Mushroom Baked Rice
Baked in an alumnium square pan – great for home parties

More baked rice recipes:


Leave a Comment

158 Responses to “Chicken and Mushroom Baked Rice”

  1. Anne — April 18, 2013 @ 2:41 am

    Hi! I just discovered your website and love it! I had a quick question- what kind of rice did you use? Can I use any kind of rice or is there a specific one that would work best with this recipe? Thank you!


    • wiffy replied: — April 18th, 2013 @ 8:28 pm

      Hi I use long grain rice (jasmine), but I’m pretty sure all types of rice will work well according to your preference.


  2. Yati — July 3, 2013 @ 4:53 pm

    My 4 yr old boy loves this so much! Simple, fast yet tasty. Thank you for sharing this recipe.


  3. Linda Lim — April 23, 2014 @ 2:24 pm

    I would like to have your recipes for Broccoli, Potato and Sausage Baked Rice but it is not found on the web page.

    How can I have it?

    Thank you

    Warm regards


  4. Clar — May 8, 2014 @ 2:39 pm

    Hi, this looks really good! I’m wondering if it is feasible to prepare this overnight so that my girl and reheat with the microwave oven the next day? Thanks!


    • wiffy replied: — May 9th, 2014 @ 2:58 pm

      Yes, you can reheat in the microwave. The rice and cheese will be dryer than freshly baked in the oven, but I think that’s still acceptable.


  5. lp — May 11, 2014 @ 9:42 am

    hi, can I ask how much time is needed to prepare this dish?


  6. Sapphire Lsh — May 25, 2014 @ 11:28 pm

    Thanks for the tips, I just want to get my English assignment done.


  7. Stella — July 22, 2014 @ 8:04 pm

    Great recipe. Hubby and son love it. Added Cauliflower to make sure we have our vegetable intake. Good for working mother and this will be one of the trusted websites. Thanks.


  8. terence ting — August 10, 2014 @ 10:21 pm

    what are the kitchen equipments that I need?


  9. felicia — September 14, 2014 @ 9:44 pm

    discovered your recipe last year. now it’s my family’s favourite. sometimes i subtitute the stuffings with smoked ham / bacon, then everybody looses their mind. ;D thank you so much for sharing! xx from indonesia


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