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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

156 Responses to “Chicken and Mushroom Baked Rice”

  1. Joyce — December 25, 2008 @ 10:26 pm

    Hey nice dish! I loved the fact u used Cream of Musrhroom for your baked rice. I use Cream of Mushroom in my mashed potatoes and even toss it with penne pasta and tuna for a quick meal. That baked rice of yours does indeed look yummy!


  2. Woolly — December 26, 2008 @ 12:36 am

    Your food pictures always turn out to be so tempting and your presentation is nice.

    I have got a lot to learn from you. Heh your fish vessel looks familiar, where did you get that from?


  3. Megan — December 26, 2008 @ 6:49 am

    Yum, this sounds and looks so delicious!


  4. Jude — December 26, 2008 @ 6:54 am

    I am digging the fish-shaped earthenware :)


  5. wiffy — December 26, 2008 @ 3:28 pm

    Thank you everyone for the kind words, I’m very touched ^^

    Woolly, I bought the fishy vessel at Daiso, only S$2!! =D


  6. Coffee and Vanilla — December 27, 2008 @ 2:59 am

    Thank you for your message Wiffy!
    Happy Holidays and New Year also to YOU!

    Lovely photos… and great recipe…
    I made easy version this year… roasted legs only, marinated the day before… will post recipe soon as it came out really good.



  7. Jen — December 27, 2008 @ 7:41 am

    This dish sounds great. With the winter chill hitting, I can’t wait to try this out. And I LOVE those little fish. Adorable.


  8. Kevin — December 29, 2008 @ 3:52 am

    This sounds really good! Just look at the golden brown crust!


  9. wiffy — December 30, 2008 @ 5:19 pm

    Thanks Margot, your roasted chix looks great!

    Thanks Jen & Kevin =)


  10. lynette — January 7, 2009 @ 2:09 am

    This recipe looks simple and good!!thanks for posting this recipe!!! :D :up: