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One-pot chicken & mushroom rice

One-pot chicken & mushroom rice


The two most common leftovers in our fridges – rice and chicken – are combined here with a creamy, garlicky sauce, and on the table in a flash!

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2638kj 629kcal
  • Fat
    High 37%
  • Saturates
    High 51%
  • Sugar
    Low 10%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 59g

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Big Bag Option


  • 1 tbsp Co-op olive oil
  • 1 onion, thinly sliced
  • 200g pack Co-op chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • ½ x 25g pack flat leaf parsley, stalks and leaves separated and chopped
  • 175g leftover roast chicken, shredded
  • 200g leftover cooked rice (or, 250g pack Co-op microwave basmati rice)
  • 300ml chicken stock, made with ½ a stock cube
  • ½ x 300ml tub Co-op reduced fat crème fraîche
  • 100g Co-op frozen British garden peas
  • Zest and juice of ½ lemon


  1. Heat the olive oil in a large, deep frying pan
  2. Cook the onion for 2 mins, then stir in the mushrooms
  3. Increase the heat and fry, stirring, until tender and golden
  4. Stir in the garlic and parsley stalks and cook for 1 more minute, until fragrant
  5. Add the roast chicken, rice and stock to the pan
  6. Stir to combine, then simmer for 5 mins
  7. Stir in the crème fraiche and peas and cook for another 2 mins, until creamy
  8. To serve, stir in the parsley leaves, lemon zest and juice and spoon into bowls

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