Cheesy Mushroom and Chicken Baked Rice
Serves 6 to 8 people
  • 300 grams chicken fillet / chicken breasts, diced into bite-size pieces
  • 2 tablespoons light soy sauce
  • 1 tablespoon corn flour
  • 6 strips of streaky bacon, sliced
  • ½ large onion, peeled and diced
  • 3 to 4 cloves garlic, peeled and minced
  • 1 small carrot, peeled and diced
  • 300 grams fresh mushrooms, diced (use a variety of like brown button, white button, shiitake, Portobello for flavour)
  • 1¾ cups long-grain rice, rinsed and drained
  • 1 tablespoon salted butter
  • 625 ml low-sodium chicken stock (2½ cups)
  • 125 ml milk (1/2 cup) (can substitute it with chicken stock)
  • 250 ml heavy cream (1 cup)
  • 1¾ teaspoons table salt (2 teaspoons kosher salt)
  • ½ teaspoon freshly ground black pepper
  • 200 grams shredded cheddar cheese (2 cups packed)
  • 40 grams grated Parmesan cheese (1/2 cup)
  • 40 grams dry bread crumbs (1/3 cup)
  1. Combine the chicken, light soy sauce and corn flour in a medium bowl. Cover and marinade for 15 minutes.
  2. Preheat the oven to 175 degrees Celsius. Butter a 10x10x3-inch baking dish and set aside.
  3. Heat a large wok over high heat and drizzle in some olive oil. Add in the chicken in one single layer and sear them till one side is golden brown (try not to touch them while they're searing so you get a nice golden brown colour). Flip the chicken to the other side and sear till golden brown. Remove the chicken with a slotted spoon onto a plate. Set aside.
  4. In the same wok, add in the bacon. Lower the heat till medium and fry until the bacon is slightly crispy and fat has been rendered from the bacon. Make a well in the center and add in the onion - fry until the onion is translucent. Make a well again and add in the garlic and carrot - fry until fragrant. Add in the mushrooms and fry until the mushrooms have reduced and softened. During this process, add in more oil when deemed necessary.
  5. Add the rice into the pot and stir to mix them altogether. Add in the butter and stir. Once the butter has melted, add in the chicken pieces, chicken stock, milk, cream, salt and black pepper. Bring it to a simmer, stirring occasionally. Turn off the heat and stir in 125 grams of cheddar cheese (1¼ cups). Transfer the mixture into the prepared baking dish and spread it out evenly. Cover with aluminium foil and bake for 30 to 45 minutes, until most of the liquid has been absorbed.
  6. Remove the aluminium foil and sprinkle the remaining 75 grams of cheddar cheese (3/4 cup), Parmesan cheese and bread crumbs evenly on top. Bake for another 15 minutes until the top is bubbly and golden brown.
  7. Serve the baked rice piping hot!
Naggy Notes
- Adapted from Kate Ramos Cheesy Baked Rice
Recipe by Foodie Baker at