Loaded Rice Casserol

Hanan Hussein


This a traditional Egyptian dish that is usually served on special occasions and to special guests, it is traditionally made with small whole quails or pigeons. I used boneless chicken instead and added the peas to make it into a one dish meal.
Let me know what you think.


★★★★★ 2 votes

30 Min
30 Min


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chicken breasts, boneless and skinless or 2 cups leftover chicken
1 Tbsp
olive oil, extra virgin
1/2 tsp
minced garlic
1/8 tsp
ground cardamom
1 Tbsp
1 pkg
frozen peas
2 Tbsp
dried minced onions
2 c
rice (medium grain)
1 c
1/2 c
heavy cream
2 c
chicken broth or water and 1 cube chicken bouillon
salt and pepper to taste

How to Make Loaded Rice Casserol


  • 1Preheat oven to 320 degrees F
  • 2Cut chicken into 1/2 inch pieces.
    Heat olive oil in a frying pan over medium heat, add garlic, chicken and cardamom. Cook and stir until chicken is no longer pink. Decrease heat, cover and simmer for 15 minutes.
  • 3In an ovenproof casserole add all other ingredients.
    Add chicken mixture and stir all together.
  • 4Cover and bake in a 320 degree oven for 30 minutes or until all liquid is absorbed and rice is cooked.

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About Loaded Rice Casserol

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Other Tag: Quick & Easy

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