Oct 24, 2012

Baked Chicken and Mushroom Rice Recipe

A delightful twist of chicken fingers on top of rice, coated with a thick mushroom and cheese crust that's lightly browned and crisped to perfection. This is a really nice alternative to making sinangag or fried rice when you have lots of leftover rice from last night.

Featured previously on SM Master Chef's Cooking Marathon, I decided to give each recipe another chance at the limelight.

Baked Chicken and Mushroom Rice
  • 2 cups canola cooking oil
  • 9 pcs breaded chicken fingers
  • 3 cups cooked leftover rice
  • 1 can condensed cream of mushroom
  • 1 cup Quickmelt cheese, grated (or any other quick melting cheese)

Cooking Directions

  1. Preheat oven to 350.
  2. Deep fry chicken fingers in oil until golden brown. Drain on paper towels.
  3. Place cooked rice on a baking dish and top with chicken fingers.
  4. Pour condensed cream of mushroom over chicken.
  5. Top with grated cheese.
  6. Baked until cheese is melted and slightly browned and crusted.


  1. Wow this recipe looks yummy! i will try this sometime..

  2. Would love to try this recipe. My wife really loves your recipes and I always enjoy everything she cooks from your site :)

  3. Excellent recipe and good directions. I didn't try this combo but sure it seems interesting because of ingredients.

  4. okay its 4:18 am and your recipe and photo just officially made me hungry! hahaha.... nakakagutom naman talaga.... thanks for sharing this recipe though medyo kailangan pa magintay wala pa kase akong oven =(

    ian of foodfortheblogs.com

  5. Thanks for posting this recipe.I'll try to bake this at home.Its look delicious.