mayo rice and chicken bake
Chicken Mayo Rice Bake is a creamy and flavorful casserole that combines chicken, mayo, and rice into a satisfying dish. With its simple preparation and comforting flavors, it's an ideal option for a quick and delicious dinner that the whole family will enjoy.
Equipment
- mixing bowl
- baking dish
- knife and cutttng baord
- oven
- whisk
Ingredients
- cooked shredded chicken
- white rice
- sour cream
- permasen cheese
- green onions
- fresh parsley
- garlic powder
- onion powder
- salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish and set it aside.
- In a mixing bowl, combine the mayonnaise, sour cream, grated Parmesan cheese, chopped green onions, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- In a separate large bowl, combine the cooked chicken and cooked white rice. Pour the mayo mixture over the chicken and rice. Stir until everything is evenly coated.
- Transfer the mixture to the greased baking dish, spreading it out evenly.
- Bake the chicken mayo rice bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with additional chopped parsley, if desired.
- Serve and enjoy the creamy and flavorful Chicken Mayo Rice Bake. It's perfect as a main course, accompanied by a side salad or steamed vegetables.
Video
Notes
You can use cooked chicken breasts, rotisserie chicken, or leftover chicken for this recipe. Simply shred or chop the chicken into bite-sized pieces.
Feel free to add extra vegetables like peas, carrots, or corn to the casserole for added color and nutrition.
Adjust the seasoning to your taste. You can add herbs like thyme, oregano, or parsley for additional flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
Serving: 500g
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