Sunny's Nunya Business Chicken Fried Rice Casserole

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 35 min
  • Active: 10 min
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Ingredients

Eggs:

Nonstick cooking spray, for spraying the baking dish

1/2 cup drained canned bean sprouts, patted dry 

4 large eggs 

2 cloves garlic, grated on a rasp 

Rice:

Two 10.6-ounce packages prepared microwavable rice, such as Veetee

One 8.5-ounce can peas and carrots, drained 

1/4 cup soy sauce 

1/2 rotisserie chicken (truly, halved right down the middle), meat pulled off the bones and shredded, then chopped 

Topping:

1/4 cup French-fried onions, crumbled

2 scallions, white and green parts, finely chopped

Sriracha, to taste 

Directions

  1. For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray.
  2. In a medium bowl, whisk the bean sprouts, eggs and garlic.
  3. For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes.
  4. For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste.

Let's Get Cooking!

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Maia Armstrong

I did not use a rotisserie chicken. Instead I seasoned and cooked 1.5 chicken breasts and then shredded. I also added in some of my own flavors. I cooked it for the first 12 min covered and the another 13. It didn't look fully done so I fluffed everything and mixed it up and threw it back in the oven for another 10. It was good, but not blow my mind good. It is easy and that's a huge plus during the week.

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