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Chicken & Rice Hotpot
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 min
- Yield
- 4.00 - serving(s)
Categories
- hotdish
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken & Rice Hotpot brings together 4 boneless skinless chicken breasts (diced), 1 (10 3/4 ounce) can condensed chicken soup, 320 g cooked white rice in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 boneless skinless chicken breasts (diced)
- 1 (10 3/4 ounce) can condensed chicken soup
- 320 g cooked white rice
- 300 g grated cheddar cheese
- 3 slices of thick white crusty bread (diced)
- salt & pepper
- 1 tablespoon water (for cooking)
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Instructions
Preheat oven 350°F (175°C).
Heat the water in a wok, toss in chicken and steam until completely cooked, stirring occasionally. Drain.
Pour chicken into a large casserole dish, add the rice, soup and seasoning. Mix.
Mix the cheese with the bread and sprinkle over the top of your mixture.
Cook in the preheated oven for 20 minutes or until cheese is bubbly and bread is crunchy.
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