Chicken and 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.

More baked rice recipes:

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 links above).

Chicken and Mushroom Baked Rice Recipe

I love the end result  – 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. 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.
Chicken and Mushroom Baked Rice Recipe

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.