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Chicken-Pot-Pie-Baked-Rice
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5 from 1 vote

Chicken Baked Rice

A quick and easy Chicken Baked Rice made with pantry staples within about 30 minutes.  It has all the comforting flavors of a classic chicken pot pie but without the pie crust.
Course:main
Cuisine:American
Keywords:casserole, chicken baked rice, quick
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories398 kcal
Cost $ 0.75 per person

Equipment

  • Baking dish
  • oven
  • bowl

Ingredients

  • 2 cups canned condensed chicken soup
  • 2 large egg yolks
  • 2 cups cooked long-grain rice
  • 1 1/2 cups shredded roasted chicken
  • 1 1/2 cups frozen mixed vegetables (corn, peas, carrots, and green beans)
  • A pinch salt
  • A pinch ground black pepper
  • 2 cups shredded cheddar cheese or mozzarella
  • 1/2 cup shredded or grated Parmesan cheese
  • 1-2 tablespoons chopped parsley

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!

Recipe Notes

STORAGE:
Leftovers must be covered and refrigerated for up to 2 days. Heat well before eating. 

Nutrition

Calories: 398kcal | Carbohydrates: 28g | Protein: 28g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 138mg | Sodium: 1002mg | Potassium: 295mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2938IU | Vitamin C: 6mg | Calcium: 323mg | Iron: 2mg
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