Creamy rice, tender chicken with crunchy topping will satisfy all your hunger. This is the best way to finish any left over baked chicken and it will give you maximum flexibility of time because you can assemble rice and chicken ahead or the day you want to serve it. If you refrigerate it overnight before baking, it will give you maximum flavors.
- 2 cups cooked brown/white rice
- 2 cups cooked chicken,cubed
- 2 tablespoons butter
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon garlic powder
- 1 cup sour cream
- 1/2 teaspoon salt
- 2 carrots, peeled and sliced
- 1/2 cup crushed crackers/bread crumbs
- 1 cup mushrooms, sliced
- 2 tablespoons oil
- 1 can cream of mushroom soup/cream of chicken soup
- 1 cup frozen peas
- 1 cup water
Preheat oven to 350 degrees
Heat oil in a skillet over medium heat. Add chicken, mushrooms, salt and garlic powder. Stir frequently.
Continue cooking until chicken turns to light golden colour and mushrooms are tender and reddish browned.
Add soup, black pepper, water in the skillet and simmer for few min.
Now add sour cream, peas, carrots and stir well. Cover and cook for 5 min. Add rice mixture and turn off the heat.
Combine crumbs/crackers and butter in a bowl and sprinkle over chicken and rice mixture.
Coat the baking dish with cooking spray. Transfer the mixture to the dish, cover it with foil and bake for 35 min or until the top turns to golden. Serve with salad, steamed vegetables or shredded cheese