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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.

Ingredients
(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)

Directions

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. [eatingclub] vancouver || js — January 8, 2009 @ 1:06 pm

    I love the fish bakeware. At first, I thought it was a fish and cheese rice dish — but chicken with mushrooms with rice and cheese sound mighty fine to me too!

    Reply

  2. [eatingclub] vancouver || js — January 8, 2009 @ 1:07 pm

    Oh, by the way, I’m totally stealing this idea and bringing to the next potluck. =)

    Reply

  3. Hugging the Coast — January 8, 2009 @ 6:25 pm

    Looks delicious! And those fish shaped dishes are wonderful!!!

    Reply

  4. wiffy — January 9, 2009 @ 12:28 pm

    Thanks for the kind comments. glad you guys like the recipe :-)

    Reply

  5. Nadia — January 9, 2009 @ 6:05 pm

    I just tried out this recipe today and it turned out great eventhough I didn’t know how much soup and cheese to put on top of the rice. (:

    I do feel that it would have tasted better/more like the Swensen’s one if I had used Cream of Chicken instead. I’m gonna try that out next! (:

    Thanks for the great recipe.

    Reply

  6. WokkingMum — January 11, 2009 @ 1:25 am

    Glad to know you bought your oven. :-) And this dish looks great! Looking forward to more of your bake dishes. :D

    Reply

  7. jackie — February 12, 2009 @ 3:16 pm

    Hi Wiffy,

    i m going to bake rice today for dinner with Bits of Taste’s recipe and found yours too.

    thanks both for the easy and fun to bake idea….jackie

    Reply

  8. Shermaine — February 21, 2009 @ 5:44 am

    Hi Wiffy,

    Great recipe! I tried it and tt turned out great though my dish doesn’t look as appealing as yours :p

    looking forward to try other dishes of yours!

    Reply

  9. Ellena — February 26, 2009 @ 4:41 pm

    Wow..this sure look great!!! Especially the way you present it…. I can’t wait to try this out for my dear son…. :p Thanks for sharing :p

    Reply

  10. Yeah !!! — March 8, 2009 @ 4:17 pm

    Hi ,

    Your recipe is great !!! I cant wait to taste it !! Thanks for sharing this recipe with us !! Hope to see more of your recipes :D

    Reply

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