Creamy rice casserole with chicken

Creamy rice casserole with chicken

Prep. 20 mins
Cooking 60 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1 whole chicken (About 1 Kg)
5 cups vegetable stock
1/2 cup crushed pistachio
3 Tablespoons rosemary, fresh thyme (chopped)
2 Tablespoons raisins
4 cups rice, rinsed
3 cups milk
2 cups whipping (cooking) cream
Salt &pepper



  • Preheat oven to 180 degrees Celsius
  • Wash chicken, rinse, and pat dry.
  • Boil vegetable stock (water, carrots, celery, onions, salt and pepper) Add chicken and boil for 5 minutes, left chicken and set aside.
  • Mix pistachio, rosemary, thyme and raisins, stuff chicken with the mixture.
  • Drain rice and place in a tajin (oven dish); pour half the milk, season with salt and pepper.
  • Place stuffed chicken on top of the rice, pour remaining milk and cream (some cream can be brushed on top of the chicken to have a golden color in the oven.
  • Bake tajin in oven for about an hour or until chicken is cooked.
  • Note that an aluminum foil tent should be placed for half the cooking duration.
  • Let cool, serve warm with your favorite salad.


  • This dish is called (Orz Ma’amar)

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