Chicken & Rice Bake – a delicious recipe with basmati rice, chicken stock, cream of mushroom soup, onion, garlic, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large frypan saute onion and garlic until translucent, add mushrooms and stir through.
2
Add chicken and brown (do not cook through).
3
Cook sliced green beans for about 4 mins on high in the microwave, remove and drain.
4
In a large bowl combine all ingredients EXCEPT the eggs and the parmesan cheese.
5
Pour into a greased oven dish and cover with foil.
6
Cook for 45 mins at 180 degrees Celcius.
7
(Check the dish and stir after 30 mins and add more stock if you feel it is drying too quickly).
8
Remove the foil after 45 mins and cover the top of the dish with the shaved parmesan cheese and crack the eggs on top of the parmesan (one in each corner of the dish).
9
Bake in the oven until cheese is melted and the eggs are cooked.
1031
kcal
Calories
23
g
Fat
84
g
Carbs
118
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 cups basmati rice, 500 g chicken breasts, 3 cups chicken stock, 1 (8 ounce) can cream of mushroom soup, and more.
Yes, Chicken & Rice Bake falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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