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.

📝 Ingredients

• 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. 1Preheat oven to 350 F. Butter and flour (it can be GF) in a medium baking dish; set aside.
2. 2In 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!