Total Time
Prep 15 mins
Cook 30 mins

I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it. *Added note: I think the kind of rice you use affects this recipe quite a bit. A sticky rice will absorb a lot of liquid, while a converted rice will not. I'm not sure, but I think you could adjust the liquid accordingly. I always use a more sticky rice.

Ingredients Nutrition


  1. Mix chicken, rice and broth and set aside.
  2. Melt butter and pour into a 1 1/2 quart round casserole dish.
  3. Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
  4. Spoon chicken/rice mixture into center.
  5. Bake at 350°F for about 30 minutes.
  6. Let stand 5 minutes before eating.
Most Helpful

4 5

This was very easy to put together and cooked perfectly in the 30 minutes. I just made half a recipe for two of us and it was plenty. I had thought it would have a browned top but it turned out more like dumplings and did not brown. I used becel instead of butter, also used cooked brown rice, it worked just fine. We found it quite bland and colourless, for our tastes and if I were to make it again I would add some garlic and some other seasonings to kick it up a bit, with some peas and carrots for colour.

5 5

This was really good. I used regular long grain slow cooking rice made with two chicken boullian cubes added to the cooking water and left over rottisserie chicken, mostly breast meat. I baked it uncovered for forty minutes because it just looked like it could use a little more. The standing time really seemed to make the liquid around the dish into a nice creamy gravy. D.H. really liked it and had two helpings. Myself, I couldn't stay out of it in spite of the salad I'd planned for my own supper. Tasty comfort food. Yum!

5 5

We just finished dinner and this was great. So easy and filling. Total comfort food. I did add 1 cup of mixed vegetables to make it a one dish meal. I will be making this again for sure. Thanks Mandagirl!