American•comfort
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.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350 F. Butter and flour (it can be GF) in a medium baking dish; set aside.
- 2
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!