Casseroles or one dish meals make excellent weekday dinners. And honestly, this baked rice is so versatile, you can just use any ingredients you like especially if you have plenty of leftovers from your recent CNY feast or steamboat to use up – meatballs, bacon, ham, luncheon meat, sausages, bell peppers, broccoli, etc. Also, you can replace Cream of Mushroom with Cream of Chicken, Corn or Potato and the brown rice with white rice or pasta. Endless combinations!
Baked Brown Rice with Chicken, Mushrooms and Cheese
Ingredients (serves 4-5)
5 cups cooked brown rice
300g cooked chicken breast, diced
1 can 290g Campbell’s Cream of Mushroom
1/2 cup water
200g white button mushrooms, sliced
2 large onions, diced
1 tsp olive oil
150g cheddar cheese, grated
1. Preheat oven to 200 deg C.
2. Heat oil in pan and saute the onions and mushrooms. Add chicken, cream of mushroom and water. Stir well and bring to a boil.
3. Spread the cooked rice onto a baking dish and ladle the mushroom mixture over the rice. Mix thoroughly to combine.
4. Sprinkle the cheddar cheese on top of the rice mixture and bake for 20 minutes or till cheese is golden brown.
There is absolutely no need for extra seasoning as the canned soup would already flavour the entire dish. The rice is kept moist and flavourful and the cheese on top makes it even better. Cheesy baked rice lovers, you just have to try this. 😉