Loaded Rice Casserol

★★★★★ 2 Reviews
Hananhus avatar
By Hanan Hussein
from Sandy Springs, GA

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.

serves 8
prep time 30 Min
cook time 30 Min
method Bake


  • 4
    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

  • 1
    Preheat oven to 320 degrees F
  • 2
    Cut 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.
  • 3
    In an ovenproof casserole add all other ingredients. Add chicken mixture and stir all together.
  • 4
    Cover and bake in a 320 degree oven for 30 minutes or until all liquid is absorbed and rice is cooked.