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Savory Chinese Chicken Fried Rice Casserole

Savory Chinese Chicken Fried Rice Casserole
Savory Chinese Chicken Fried Rice Casserole
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Savory Chinese Chicken Fried Rice Casserole is a chicken and rice casserole recipe that is packed with Asian flavor. This easy casserole recipe combines chicken, shitake mushrooms, rice, and more. Instead of ordering out, make your own Chinese food tonight. It serves six, so if you have a big family, this recipe is for you. Luckily, there aren't many dishes to wash after this meal, which is a big plus during the middle of the week.
A combination of soy sauce, hoisin sauce, and rice wine vinegar helps to give this casserole great Chinese flavor. The casserole starts on the stove and finishes in the oven, so after a bit of work you will be able to get other things done around the house while the chicken casserole bakes. Anyone who likes traditional chicken and rice casseroles will love this recipe with an Asian twist.


Download a free, printable copy of 15 Easy Ground Beef Casserole Recipes for more casserole recipes.


 If fresh shitake are not available, you may use 1/2 cup dried mushrooms instead. Cover them in warm water to rehydrate them and allow to stand for 20 minutes. Omit the sauté step and simply drain and add with the broth as the last step.


Cooking Time45 min


  • 1 pound boneless skinless chicken (breasts or thighs), cut into 1/2-inch cubes
  • 1/4 cup soy sauce
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons cornstarch
  • 3 green onions, sliced
  • 2 teaspoons finely minced garlic
  • 2 teaspoons finely minced fresh ginger
  • 1 tablespoon vegetable oil
  • 2 ounces prosciutto or smoked ham, in small cubes
  • 6 ounces fresh shitake mushrooms (see note)
  • 2 cups Jasmine or white long rain rice
  • 4 cups chicken broth
  • 1 tablespoon rice wine vinegar
  • Garnishes:
  • sliced green onions
  • chopped cilantro
  • chili garlic sauce
  • soy sauce


  1. Preheat the oven to 350 degrees F.  
  2. Combine the chicken with the soy sauce, hoisin, rice wine vinegar, and cornstarch. Toss to coat the chicken well with the mixture. Add the green onion, garlic, and ginger and toss again. Let stand while preparing the rest of the ingredients.
  3. In a wide, deep skillet or 4-quart dutch oven over medium-high heat, cook the procuitto or ham with the oil until the meat is lightly browned. Remove the mushroom stems and thinly slice the caps and add to the pot, and cook for 5 minutes until they
    begin to brown. Add the rice and stir until it turns opaque and is coated with the oil, about 2 minutes. Add the chicken and the broth and bring to a boil. Add the rice wine vinegar, cover the pan, and place into the oven for about 45 minutes, until the rice is cooked. Remove from the oven and set aside, covered, for 5 more minutes before serving.
  4. Pass sliced green onion, chopped cilantro, soy sauce, and chili garlic sauce at the table for diners to add as desired.

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Not my favorite chicken recipe, but tasty for a weeknight dinner.

This wasn't a knockout recipe for me, but it made for a filling meal.


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