Chicken Baked Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
398 kcal
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Course
Main Course
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Cuisine
American
Chicken Baked Rice
Description
Chicken Baked Rice brings together cooked rice, shredded chicken, and mixed vegetables like corn, peas, carrots, and green beans in a single casserole. The condensed chicken soup and egg yolks create a creamy binder, blending the ingredients into a cohesive mixture before baking. Cheddar or mozzarella cheese adds richness, while a grated Parmesan crust forms a flavorful topping. The baking process melds flavors and melts cheeses for a comforting texture that holds together well.
The resulting casserole is hearty and versatile, making a wholesome main dish. It pairs well with a simple green salad or steamed vegetables for a balanced meal. The use of mixed frozen vegetables allows easy ingredient preparation, and the dish is baked uncovered to develop a slight crust on top.
Leftovers should be stored covered in the refrigerator and reheated thoroughly before serving, maintaining food safety and flavor. The recipe's straightforward method suits cooks looking to use prepared ingredients in a warm, cheese-rich meal.
Ingredients
- 2 cups chicken soup condensed, canned
- 2 egg large yolks
- 2 cups rice cooked, long-grain
- 1 ½ cups chicken roasted, shredded
- 1 ½ cups corn mixed frozen vegetables
- 1 ½ cups green peas
- 1 ½ cups carrot
- 1 ½ cups green beans
- A pinch salt
- A pinch black pepper ground
- 2 cups cheddar cheese shredded cheddar or mozzarella cheese
- ½ cup Parmesan Cheese shredded or grated
- 1-2 tablespoons parsley chopped
Instructions
- Preheat oven to 350 F. Butter and flour (it can be GF) in a medium baking dish; set aside.
- In a large bowl, stir in well the condensed chicken soup with the egg yolks. Add the cooked rice, chicken, vegetables, seasonings, and cheddar cheese/mozzarella. Mix well until obtaining a homogeneous mixture. Place mixture into the prepared baking dish, sprinkle the Parmesan cheese on top, and bake uncovered for about 25-30 minutes. Serve warm with chopped parsley on top. Enjoy!
Notes
- Store leftovers covered in the refrigerator for up to 2 days to maintain freshness.
- Reheat the baked rice well before serving to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 138mg | 46% |
| Sodium | 1002mg | 42% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2938IU | 59% |
| Vitamin C | 6mg | 7% |
| Calcium | 323mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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