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Chicken and Mushroom Baked Rice

Chicken and Mushroom Baked Rice Recipe

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


  • 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


  1. In a heated saucepan, melt butter. Add  mushrooms and chicken, stir-fry for a few minutes until the surface of the chicken is white.
  2. 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.
  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 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.
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193 comments on “Chicken and Mushroom Baked Rice”

  1. hi, may i know how much of the ingredients i need if i want to serve only one person?

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