The "Campbell" mushroom chicken rice bake

I got this idea of using Campbell creamy soup base to make baked rice from one of my friends. She made these for dinner and brought her leftover for lunch.

We simply loves this dish...my pictures can clearly tell how delicious it was. My toddler son loves it so much that he ate 2 serves of rice (each in typical Ikea plastic kid bowl). I loves the fresh mushrooms in the rice as well and I must say it is a great way to use left over cooked rice to prepare a quick dinner.

 

Here is my recipe...


1 can 420g Campbell soup
250g fresh cup mushroom, diced
1/2 cup frozen peas
1 cup grated tasty cheese
1/2 cup breadcrumb (wholemeal)
1/4 roasted chicken, shredded
cooked rice from 1 1/4 cup white rice (I cooked the rice yesterday and use the leftover for this dish)

Preheat the oven to 200°C.
Place the soup base and mushroom in a cooking pot and cook over medium heat until mushrooms is cooked. Add rice and chicken and mix until combined. Add peas into the soup/rice mixture last and turns off heat after 2-3 min (so that peas will be cooked but will lose its colour). Spoon the rice mixture into a baking dish and top with well combined mixture of breadcrumb and cheese.
Bake for 10-15 min until cheese melt and breadcrumb turns brown.

Happy Baking
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