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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  • 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 Loaded Rice Casserol


  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.

Printable Recipe Card

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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