Creamy Leftover Chicken & Rice Bake
A clever, comforting way to give leftover chicken or turkey a delicious second life. Simmered in a rich tomato sauce with corn, olives and smoky bacon, then finished with cream and melted mozzarella over fluffy rice — this easy bake is weeknight magic. Zero waste never tasted so good.
🛒 Ingredients
8 servings
- 1 medium onion, finely sliced
- 2 garlic cloves, minced
- 1 can (400 g) crushed tomatoes or tomato sauce
- 1 can of sweetcorn, drained
- 1 can of black or green olives, drained
- 150 g smoked bacon or lardons (optional)
- 1 cup water (approx. 200 ml)
- 300–400 g leftover cooked poultry (chicken, turkey…), shredded or roughly chopped
- 1 small carton heavy cream (200 ml)
- Cooked rice (leftover, about 300 g)
- Salt and pepper to taste
- 100 g shredded mozzarella
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Directions
- 1
In a large pan, sauté the sliced onion and minced garlic in a drizzle of olive oil over medium heat until softened and translucent.
- 2
Pour in the tomato sauce and bring to a gentle simmer.
- 3
Add the olives, sweetcorn and bacon. Stir in the cup of water.
- 4
Once the mixture returns to a boil, reduce the heat slightly and fold in the shredded leftover poultry.
- 5
Simmer for 5 minutes, then remove from heat.
- 6
Off the heat, stir in the heavy cream until the sauce is smooth and velvety — leave a little liquid in the pan.
- 7
Taste and season with salt and pepper as needed.
- 8
In an oven-safe dish, spread out the cooked rice, then spoon the creamy chicken mixture on top.
- 9
Scatter the shredded mozzarella over the top and grill (broil) for 8–10 minutes until golden and bubbling.
- 10
Serve immediately while piping hot.
💡 Chef's Tip
Make it your own: swap mozzarella for cheddar or gruyère, or add a pinch of smoked paprika to the sauce. The filling (without cheese) freezes well for up to 2 months.
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Same category — Poultry
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