Chicken Fried Rice Bubble Up
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/3 cup diced onion
- 2 tbsp soy sauce
- 1/2 tbsp olive oil
- 1 garlic clove diced
- 1 1/2 cups cooked white rice
- 1 7.5 oz pack of biscuit dough (these are the small packs t i buy mine at walmart in the u.s, you can use a larger pack and weigh out 7.5 oz, just be sure to cut your dough into small pieces)
- 1 cup carrots (cut in small pieces i used frozen but cooked them in microwave prior to adding)
- 8 oz cooked shredded chicken (about 2 cups)
- 3 tbsp teriyaki sauce
- 1 egg, cooked and scrambled
- 1 284 ml can low fat cream of chicken soup (see picture)
- Carbohydrate 22.3550529151787 g
- Cholesterol 0 mg
- Fat 0.563949496248805 g
- Fiber 1.37949143417457 g
- Protein 4.02679445792139 g
- Saturated Fat 0.0919647882916501 g
- Serving Size 1 1 Serving (194g)
- Sodium 350.275604841722 mg
- Sugar 20.9755614810042 g
- Trans Fat 0.106716108982217 g
- Calories 108 calories
A Weeknight Winner: Chicken Fried Rice Bubble Up
As a busy working mom, I'm always on the lookout for quick and easy meals that the whole family will enjoy. This Chicken Fried Rice Bubble Up recipe has become a real lifesaver! It's surprisingly simple to make, yet it tastes like something you'd order from a fancy restaurant. The best part? It's incredibly versatile. I often adapt it based on what vegetables I have on hand – sometimes adding peas, corn, or even broccoli. The creamy chicken soup adds a wonderful richness, and the crispy biscuit topping provides the perfect textural contrast to the fluffy rice and tender chicken.
The beauty of this recipe lies in its adaptability. Leftover rice and chicken are perfect for this dish – reducing prep time considerably. I often cook a large batch of chicken on the weekend and use it throughout the week in various meals, including this one. This not only saves me time during busy weeknights but also minimizes food waste. The kids love the bubbly, cheesy topping, and I appreciate that it’s a relatively healthy option compared to many other comfort food choices. It’s a great way to sneak in some extra vegetables, and the use of low-fat cream of chicken soup keeps the calorie count manageable.
One of my favorite things about this recipe is how easily it can be customized to different dietary needs and preferences. For instance, those following a gluten-free diet could substitute the biscuit dough with gluten-free alternatives. Similarly, using different types of chicken, such as rotisserie chicken, can simplify the process even further. The teriyaki sauce provides a lovely umami flavor, but you could easily substitute it with other sauces, such as soy sauce or a simple stir-fry sauce. Ultimately, this Chicken Fried Rice Bubble Up recipe is more of a guideline than a strict formula – allowing you to tailor it to your own preferences and dietary requirements.
Beyond its convenience and deliciousness, this recipe has become a significant part of our family’s weekly meal rotation. It's a dish that evokes feelings of warmth and comfort, a satisfying end to a long day. The ease of preparation means that even on the busiest of evenings, I can whip up a delicious and nutritious meal for my family without sacrificing precious time. And that's what truly matters to me – the ability to create simple joys that bring us together.
Tips and Tricks for Success:
- Pre-cooked ingredients are key: Using pre-cooked rice and chicken significantly cuts down on prep time.
- Don't overcrowd the pan: When sautéing the vegetables, make sure not to overcrowd the pan. This will ensure they cook evenly and don't steam.
- Adjust seasonings to your liking: Feel free to adjust the amount of soy sauce and teriyaki sauce to your taste.
- Experiment with vegetables: Don't be afraid to add other vegetables to the mix, such as peas, corn, or broccoli.
- Check for doneness: Make sure the biscuit topping is fully cooked before removing it from the oven.
This Chicken Fried Rice Bubble Up isn’t just a meal; it’s a testament to the power of simple, delicious food that brings people together. It’s a recipe that embodies the essence of home-cooked goodness, and I hope you enjoy it as much as my family does.
Serving Suggestions:
- Serve with a side salad for a complete and balanced meal.
- Pair it with your favorite dipping sauce, such as sweet chili sauce or sriracha mayo.
- For a heartier meal, serve it alongside some steamed vegetables or a side of soup.
I hope this recipe brings as much joy to your kitchen as it has to mine! Happy cooking!
Step-by-step
- Make sure your rice and chicken are pre-cooked.
- Preheat oven to 350F, spray a 9x13 casserole dish with non-stick cooking spray.
- In a large frying pan heat your oil over medium heat, add in garlic, carrots and onions and saute for 5 minutes.
- Meanwhile cut your 10 small biscuits into 6 pieces each and cover the bottom of your casserole dish.
- Cook your egg in a separate small frying pan, you want it scrambled.
- Add your chicken, teriyaki sauce, soy sauce and rice to your veggies. Stir well.
- Once your egg is cooked and scrambled add to your chicken/rice mixture.
- Stir in your can of soup and mix well.
- Use a large spoon and scoop mixture on top of your dough pieces.
- Cover dish with foil and bake in oven 40-45 minutes or until dough pieces seem cooked right through.
- Cut into 6 equal servings
