Maggie'S Doria Recipe

Name: Maggie'S Doria
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups short-grain rice, cooked (1 cup dry = 3 cups cooked, note, can use chicken broth instead of water for more flavor); 100 100 g chicken thighs (roughly 1/2 cup) or 250 g ground chicken; salt and pepper, to taste; 1 small onion, chopped; 1 bunch shimeji mushroom (or any mushrooms); 1 (10 1/2 ounce) can cream of mushroom soup (optional, can double the white sauce and add some extra mushrooms instead); 1/4 cup shredded cheese; White Sauce; 2 tablespoons butter; 2 tablespoons flour; 1 cup milk

Servings: persons

3 cups short-grain rice, cooked (1 cup dry = 3 cups cooked, note, can use chicken broth instead of water for more flavor)
100 100 g chicken thighs (roughly 1/2 cup) or 250 g ground chicken
salt and pepper, to taste
1 small onion, chopped
1 bunch shimeji mushroom (or any mushrooms)
1 (10 1/2 ounce) can cream of mushroom soup (optional, can double the white sauce and add some extra mushrooms instead)
1/4 cup shredded cheese
White Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk

1
Saute chicken, mushrooms and onions in a large frying pan in butter on medium heat until cooked through and mushrooms have released their juice, adding a dash or two of salt and pepper to taste. Stir in cooked rice and mix well.
2
White sauce (double this if not using canned soup): In a saucepan on low-med heat, melt butter and whisk in flour. Gradually add in milk and whisk until sauce thickens.
3
Once the sauce thickens, you can either pour it and the canned soup (or double white sauce if not using the soup) on top of the rice mixture and mix well OR you can go to the next step and just add the white sauce/soup to the top without mixing, just before adding cheese.
4
Grease an ovenproof dish (or 4 smaller gratin/doria/personal casserole dishes) with butter or cooking spray, add the rice mixture and top with cheese.
5
Bake uncovered for about 20 minutes at 210u00b0C or 410u00b0F.

5085

kcal

Calories

236

Fat

121

Carbs

616

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups short-grain rice, cooked (1 cup dry = 3 cups cooked, note, can use chicken broth instead of water for more flavor), 100 100 g chicken thighs (roughly 1/2 cup) or 250 g ground chicken, salt and pepper, to taste, 1 small onion, chopped, and more.

Yes, Maggie'S Doria falls under the Soups & Stews 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.

That's it — enjoy your meal!

Maggie'S Doria

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions