Recently, I have been seeing many pictures of baked rice on my Facebook news feed. It got me tempted to try and make my own.
I love the fish baked rice at Swensen’s but I’ve never made my own before. I was worried that this dish would be a lot of work, so I decided to look at a few recipes online. Finally, I settled for the Chicken and Mushroom Baked Rice from noobcook.com. Well, I’m a noob at cooking baked rice, so this recipe shouldn’t be too complicated. Haha…
Right before I started cooking, I realised that I didn’t have chicken! In the end, I decided to improvise from the recipe and used whatever I could find in my kitchen.
I substituted fresh chicken with chicken nuggets. I was cooking for two, so I used 8 pieces.
First, I sautéed the sliced button mushrooms in butter.
Next, I added 1 cup of (washed) rice into the saucepan and stirred the rice with the mushrooms.
Once the rice absorbed the butter, I poured the contents of the saucepan into my rice cooker pot.
I added the frozen chicken nuggets and water (the usual amount that I add to cook one cup of rice) and cooked everything in the rice cooker.
When the rice cooker was done cooking, I poured everything into a casserole.
Next, I poured one can of Campbell’s Cream of Mushroom on top of the rice.
I then put enough Parmesan and cheddar cheese to cover the entire top layer of the casserole.
The casserole then went into the preheated oven that was at 200 degrees C for about 20 minutes.
Tadah! My improvised Chicken and Mushroom Baked Rice!
So it wasn’t as difficult as I thought after all. Looks like I can do this again the next time I need to make a one-dish-meal or if I have cravings for baked rice.