Chicken Rice-Thumbolina'S
A comforting baked chicken and rice dish with a creamy mushroom and tomato flavor, perfect for family dinners. The smooth texture and savory taste make it appealing to both kids and adults alike, offering a hearty meal with simple ingredients and straightforward preparation.
Ingredients
Instructions
- Mix the cooked rice, cooked cubed chicken, two beaten eggs, half a can of crushed tomatoes, and half a can of cream of mushroom soup in a bowl.
- Mix the ingredients well until evenly combined.
- Place the mixture into greased ovenproof molds.
- Cover the molds with aluminum foil.
- Place the molds into a larger pan and add one can of water to the larger pan.
- Bake at 400°F (200°C) for 30 minutes.
Tips & Substitutions
For a creamier texture, you can substitute the cream of mushroom soup with cream of chicken soup. If you prefer a bit more flavor, add some garlic powder or Italian seasoning to the mix. Using leftover chicken makes this dish even easier. Remember to stir the mixture well to ensure even distribution of ingredients. For added crunch, consider topping with breadcrumbs before baking.
Serving Suggestions
This Chicken Rice-Thumbolina's pairs beautifully with a side salad or steamed vegetables for a balanced meal. You might also serve it with a dollop of sour cream for added creaminess. For a heartier dish, consider accompanying it with crusty bread. This recipe is a comforting option, perfect for family dinners or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place in the microwave until heated through, or bake in the oven at 350°F (175°C) for about 15-20 minutes until hot. Ensure it's heated all the way through to enjoy its best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Rice-Thumbolina'S contains roughly 793 calories, with 16g protein, 141g carbohydrates, and 19g fat. It is an excellent source of iron (45% of the Daily Value), calcium (44% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 830mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it may require a longer cooking time. Ensure the brown rice is fully cooked before mixing it with the other ingredients. This will add a nuttier flavor and more fiber to the dish, making it a healthier option.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flax eggs or unsweetened applesauce. For each egg, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes to thicken. Alternatively, use 1/4 cup of applesauce as a substitute for both eggs.
Can this dish be frozen?
Absolutely! You can freeze the assembled dish before baking. Wrap the molds tightly with plastic wrap and then aluminum foil to prevent freezer burn. When ready to bake, thaw overnight in the refrigerator and bake as directed. This makes it a convenient option for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).