Chicken Baked Rice


  1. 1 cup uncooked rice, rinsed and drained
  2. Water to cook rice
  3. 3 garlic cloves
  4. 150g button mushrooms, sliced (white or brown fresh ones)
  5. 150g chicken fillet, cubed
  6. 10g butter
  7. Few tablespoons of Campbell’s cream of mushroom soup
  8. Shredded mozarella cheese
  9. Shredded cheddar cheese
  10. Salt and pepper to taste
  11. Parsley for garnishing, optional


  1. Use a saucepan, melt the butter. Add in the sliced mushrooms and chicken pieces. Stir fry for a while till the surface of the chicken is white. Do not fully cook the chicken or it will be too cooked after the whole process.
  2. Add in the uncooked rice, salt and pepper to taste. Stir well.
  3. You may now transfer the rice mixture to a rice cooker or steam the rice mixture like I do. Add around 2 cups of water or just enough to cover the rice. Put in the garlic cloves.
  4. When the rice is cooked, portion out the rice into individual oven-safe dishes or 1 big oven-safe dish until it fills half height of the dish.
  5. Spread some mushroom soup on top and top it with a layer of shredded mozarella and cheddar cheese.
  6. Bake in a pre-heater oven at 200°C for about 20 mins or untill the cheese melted to a nice brown tone. Garnish and serve.