I like this recipe because it’s the ultimate comfort food shortcut. It uses time-saving ingredients like microwave rice and ready-made mushroom sauce without compromising on flavor. The creamy sauce, sautéed vegetables, and melty cheese come together in one pan for minimal cleanup and maximum satisfaction. It’s budget-friendly, quick to prepare, and absolutely delicious—everything I want in a weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp Coles Extra Virgin Olive Oil 200g Coles Pan Sized Chicken Strips, chopped 1 brown onion, halved, thinly sliced 100g cup mushrooms, thinly sliced 300ml Coles Thickened Cream 200g pkt Coles Simply Mushroom Sauce 2 x 250g pkt Coles Microwave White Long Grain Rice 80g (1/2 cup) Coles Simply Snap Frozen Peas 85g (3/4 cup) Coles Shredded Mozzarella
Directions
First, I heat the olive oil in a large, deep ovenproof frying pan over medium heat. I add the chicken and cook for about 5 minutes, stirring occasionally, until browned and cooked through. Using a slotted spoon, I transfer it to a bowl and set it aside.
In the same pan, I add the onion and mushrooms, cooking for 2–3 minutes until the onion softens and the mushrooms start to release their juices. Then, I pour in the thickened cream and the Coles Simply Mushroom Sauce. I bring the mixture to a simmer and let it cook for another 1–2 minutes until slightly reduced, seasoning to taste with salt and pepper.
Next, I squeeze the packets of microwave rice to separate the grains, then add the rice and frozen peas to the pan. I stir everything together, breaking up any lumps of rice, and cook for another 2–3 minutes until the rice is hot and the peas are bright green. I stir in two-thirds of the cooked chicken and smooth the top of the rice mixture.
I preheat the oven grill to high, sprinkle the shredded mozzarella evenly over the rice, and grill for about 2 minutes until the cheese is golden and bubbling. Finally, I sprinkle the remaining chicken on top before serving.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare and 20 minutes to cook, for a total time of 25 minutes.
Variations
I sometimes add extra vegetables like baby spinach, diced zucchini, or chopped broccoli for a boost of greens. For a smoky twist, I use roasted red peppers instead. If I want to make it vegetarian, I skip the meat and use sautéed mushrooms, leeks, and peas with a touch of smoked paprika for flavor. I’ve also tried adding a pinch of chilli flakes for gentle heat or swapping the mozzarella for cheddar or parmesan for a different cheesy finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I cover the dish with foil and bake in a 180°C oven for about 10 minutes, or microwave individual portions until hot throughout. I don’t recommend freezing it, as the creamy sauce can separate when thawed.
FAQs
Can I use regular cooked rice instead of microwave rice?
Yes, I can. About 2 1/2 cups of cooked white rice works perfectly.
Can I make this vegetarian?
Absolutely. I skip the meat and add extra mushrooms or other vegetables.
Can I use a different type of cheese?
Yes, cheddar, tasty cheese, or parmesan all melt beautifully on top.
Can I make it lighter?
I use light cream or half cream and half milk to reduce the richness.
Can I use another sauce if I can’t find the mushroom one?
Yes, a creamy garlic or carbonara-style sauce works well too.
Can I prepare it ahead of time?
Yes, I assemble the dish up to the cheese stage, then refrigerate it and grill it just before serving.
Can I use leftover rice?
Yes, leftover rice works great—just make sure it’s heated through before adding the cheese.
Can I freeze it?
I don’t recommend freezing due to the creamy texture, but it keeps well in the fridge for short-term storage.
Can I add extra protein?
Yes, diced cooked chicken or shredded roast meat makes it even heartier.
What can I serve it with?
I love serving it with a simple green salad or steamed vegetables for balance.
Conclusion
I find this Cheat’s Boscaiola Rice Bake to be the perfect mix of comfort and convenience. The creamy mushroom sauce, tender meat, and melty cheese create a cozy, flavorful dish that everyone loves. It’s quick, budget-friendly, and foolproof—ideal for when I want something hearty and homemade without spending hours in the kitchen.
This Cheat’s Boscaiola Rice Bake is a creamy, cheesy, and comforting dinner that’s ready in just 25 minutes. It delivers all the rich flavors of classic pasta boscaiola in a hearty rice bake, combining tender chicken, mushrooms, and peas in a luscious sauce topped with golden melted cheese.
Ingredients
1 tbsp Extra virgin olive oil
200 g Chicken strips, chopped
1 Brown onion, halved and thinly sliced
100 g Cup mushrooms, thinly sliced
300 ml Thickened cream
200 g Packet Mushroom sauce
2 × 250 g Packets Microwave white long grain rice
80 g (½ cup) Frozen peas
85 g (¾ cup) Shredded mozzarella
Instructions
Heat olive oil in a large, deep ovenproof frying pan over medium heat. Add the chicken and cook for about 5 minutes, stirring occasionally, until browned and cooked through. Transfer to a bowl and set aside.
In the same pan, add onion and mushrooms. Cook for 2–3 minutes until softened and fragrant. Pour in the thickened cream and mushroom sauce, bringing to a simmer. Cook for 1–2 minutes until slightly reduced. Season to taste with salt and pepper.
Squeeze the microwave rice packets to separate the grains, then add the rice and frozen peas to the pan. Stir to combine and heat through, breaking up any clumps of rice.
Stir in two-thirds of the cooked chicken, then smooth the top of the rice mixture.
Preheat the oven grill to high. Sprinkle mozzarella evenly over the rice and grill for 2 minutes, or until golden and bubbling.
Top with the remaining chicken and serve hot.
Notes
Add vegetables like spinach, zucchini, or broccoli for extra nutrition.
Use cheddar or parmesan instead of mozzarella for a different flavor.
Make it vegetarian by omitting the chicken and doubling the mushrooms.
Add a pinch of chilli flakes for a subtle kick.
For a lighter version, use light cream or mix half cream and half milk.
