Chicken Rice Crust Pie has the most wonderful, cheesy, rice crust. So easy and so delicious. This hearty, tasty, versatile dish is total comfort food.
My family and I were discussing what to make for dinner. We get tired of the same thing over and over. As I was going through my recipe box, I found this oldie but a goodie!
I don’t know how I had forgotten about Chicken Rice Crust Pie. THIS CRUST IS FANTASTIC!!!! So easy to prepare and so delicious. We have made this recipe for years and love it! You will too!
When I think of comfort food, I think of a warm, hearty, and tasty dish. If you add cheese then I really get happy! This pie is comfort food at its best!
It also isn’t the same old tired chicken casserole that you have eaten over and over. The crust! Let’s talk about that crust. It is so darn good, and so different then anything you’ve probably had before. The crust is made out of rice. I use long grain, but you could use any kind you like. It also has cheese. Lots of cheesy goodness!
The filling is definitively filling! Lots of chicken, vegetables, and flavor! What more do you need?
I can’t decide what I love more, the crust or the topping! You top this delicious pie with crispy fried onions and more cheese!
Chicken Rice Crust Pie
Chicken Rice Crust Pie has the most wonderful, cheesy, rice crust. So easy and so delicious. This hearty, tasty, versatile dish is total comfort food.
Ingredients
Rice Crust
- 3 cups rice, long grain, cooked
- 3/4 tsp pepper -
- 1 large egg, beaten
- 1 - 1 1/2 cups cheese, shredded
Filling
- 2 tablespoons olive or another vegetable oil
- 1/2 pound chicken breasts, boneless, skinless, chopped or 2 chicken breasts
- 3 1/2 cups mushrooms, fresh, sliced
- 1 cup onion, chopped
- 1 cup pepper, any color, chopped
- 2 tablespoons garlic, minced
- 2 tablespoons all-purpose flour -
- 1-2 tablespoons italian seasoning, dried
- 1/2 cup dry white wine
- 1/2 cup chicken broth -
- salt - to taste
- pepper - to taste
- 1/2 cup Parmesan cheese, shredded or grated
- cooking spray
Topping
- 1 cup french's fried onions - more or less to taste
- 1 cup cheese, shredded more or less to taste
Instructions
Rice Crust:
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Prepare your pie plate with cooking spray and set aside.
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Cook rice according to your package directions.
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Preheat your oven to 350 degrees.
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In a large bowl beat your egg with a fork.
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Add rice and pepper. Stir until totally blended together. All of your rice should have a slight yellow color to it.
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Press into your pie plate. Press hard enough that the crust is firm against the bottom and sides of your pie plate.
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Sprinkle cheese all over the bottom of the crust and bake for about 20 minutes.
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Make sure all of the cheese is melted. Remove from oven and set aside. Leave your oven on.
Filling:
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In a large skillet place your oil, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances.
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Add chicken and stir until brown, between 4 and 5 minutes. Remove from skillet and reduce your heat a little.
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Add more oil if necessary and allow it to heat up. When ready, add mushrooms and stir.
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After a few minutes add your onions and stir until onions are tender.
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Add peppers and garlic. Keep stirring for between 1 and 2 minutes. You do not want the garlic to burn.
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Sprinkle flour and Italian seasoning over top of mushroom mixture. Stir for a few minutes.
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Add white wine, cooked chicken and chicken broth. Stir until incorporated.
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Taste your mushroom mixture and add as much salt and pepper as needed.
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Simmer mushroom mixture for about 5 minutes. Mixture should thicken up.
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Add Parmesan cheese and stir until totally blended.
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Remove from heat and pour mushroom mixture into your prepared rice crust.
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Press down on the mixture and smooth over the top as best you can.
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Sprinkle your fried onions over top of your pie. Try to cover the entire top of the pie.
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Last thing you need to do is add your shredded cheese to the top of your pie. Use as much cheese as you like. We try to make sure that the entire top of the pie is covered.
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Bake for 35 minutes. You can broil for a minute or two at the end to brown your cheese more if you desire. Let stand for at least 5 minutes, if not 10. Serve and enjoy!
I made this for dinner last evening. It’s a wonderful dish for a cold winter’s night. I did however, cut back on the amount of cheese the recipe calls for and completely omitted the onions on top. I couldn’t be happier with the end result, it turned out perfect. I will make this often.
So happy to hear you loved it! I am glad to hear you were able to modify it to your tastes. Hopefully you find some other recipes on this site that you enjoy just as much! Thank you for letting me know. You really made my day! Take care and all the best. Karin