Chicken and Mushroom Baked Rice with Cheese Recipe

Chicken and Mushroom Baked Rice

Posted by wiffy on December 22, 2008

For best results, bake this just before serving to enjoy the freshly melted cheese.

Serves: 4-6

Prep Time: 15 mins

Cook Time: 25 mins

15 grams butter
200 grams button mushrooms sliced
200 grams chicken fillet cubed
1 & 1/2 cups uncooked rice rinsed and drained
5 garlic cloves
water to cook rice I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker
a few tablespoons uncooked Campbell’s cream of mushroom soup
shredded Mozzarella Cheese
shredded Cheddar Cheese
salt & freshly cracked black pepper to taste
parsley for garnishing

In a heated saucepan, melt butter. Add mushrooms and chicken, stir-fry for a few minutes until the surface of the chicken is white.
Add the washed uncooked rice, as well as a small pinch of salt and black pepper. Stir well. Transfer contents of saucepan to a rice cooker. Add the garlic cloves. Add water to cook rice.
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.
Spread some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
Baked in a preheated 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.