Chicken And Vegetable Rice Bake Recipe

About this recipe

A hearty and protein-packed dinner featuring tender chicken, rice, and vegetables baked into a golden crust. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 30 g Nova Nova Huddlz Belgian Chocolate Dip & Stick Biscuits
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 ml Amul Slim 'N' Trim Double Toned Milk

Instructions

1. 1. Preheat the oven to 375°F (190°C). Have cooked chicken and prebaked pie shells ready.
2. 2. Cook 1 cup of rice according to package directions.
3. 3. In a large mixing bowl, combine the cooked rice and 2 cups of cooked chicken. Lightly toss to blend.
4. 4. Divide the chicken mixture evenly between the two prebaked pie shells.
5. 5. Pour 1/4 cup of milk over each pie filling to add moisture.
6. 6. Pat and stretch 8 biscuits (4 for each pie) to create a top crust. Place them over the pie fillings, pinching the edges to seal and crimping seams where biscuits meet.
7. 7. Bake the pies in the preheated oven for 12 minutes or until the biscuit crusts are golden brown.
8. 8. Remove from the oven and let cool slightly before serving.
9. 9. Serve immediately with hot milk on the side for a comforting dinner.