Chicken Pilaf Rice Casserole

Inspired by Madame Jehane Benoit

HELPFUL HINT: For easier removal of rice from the can, fill can with warm water and let sit for 1 minute. Drain water and prepare as below.

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  • 1 can (350g) Dainty Pilaf Canned Rice
  • 2 cups / 500mL Chicken (can also use Turkey), cut into large pieces
  • 1 can, Undiluted Cream of Mushroom Soup
  • 3 tbsp / 45mL Sherry
  • ½ cup / 125mL Mushrooms, chopped
  • ½ cup / 125mL Light Cream or Milk



Combine the chicken, mushroom soup, sherry, and mushrooms.


Place the mixture in the middle of a shallow baking dish.


Combine the canned rice, and the seasoning with the light cream or milk, then pour all around the chicken.


Cover and heat in a 375°F (190°C) oven for 15 to 18 minutes, or until bubbly.

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