Baked Cheesy Chicken Broccoli with Mushroom Rice

A one pot meal that you will definitely ask for more, its cheesy, its creamy and meaty! Baked Cheesy Chicken Broccoli with Mushroom Rice is an Ang Sarap original creation of Baked Mushroom Fried Rice topped with chicken, bechamel sauce and melting mozzarella cheese

This dish was inspired by my favourite Hong Kong dish called Hong Kong Style Baked Pork Chop and Rice, the ultimate Cantonese comfort food where a rich savoury sweet tangy tomato sauce is poured over a bed of golden fried rice with tender pork chops and then baked to perfection with cheese on top, it is on every Hong Kong cafe’s menu for a good reason that is why we created something similar but with a different rice flavour, protein and sauce. The intention for this dish to give the same satisfaction and comfort that the popular Hong Kong dish give but provides as a substitute for those who wants to try something else but with a similar concept as well as an alternative for those who does not and cannot eat pork.

As mentioned, it has a similar concept to the Baked Pork Chop and Rice where cooked fried is topped with cooked protein, some sort of sauce then with cheese. So, for our recipe we changed it a little bit, making the egg fried rice a mushroom egg fried rice instead. We also replaced the breaded pork chops with pan seared chicken thighs, topping it with a good amount of bechamel sauce instead of tomato sauce then finishing it off with a good layer of mozzarella cheese. The result was phenomenal, it was cheesy, it was creamy, definitely filled with umami and as expected, it was full of comfort! I know there are a lot of elements to make this dish, but it was all worth the effort.

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Baked Cheesy Chicken Broccoli with Mushroom Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 20 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Ang Sarap Original


Baked Cheesy Chicken Broccoli with Mushroom Rice is an Ang Sarap original creation of Baked Mushroom Fried Rice topped with chicken, bechamel sauce and melting mozzarella cheese


Units Scale


  • 1 kg boneless chicken thighs
  • salt
  • freshly ground black pepper
  • oil


  • 1 small head broccoli, separated into florets
  • 1 whole garlic, cut in half crosswise
  • salt

Mushroom Egg Fried Rice

  • 6 cups cooked rice
  • 6 pcs white button mushroom, diced
  • 4 pcs fresh shiitake mushroom, diced
  • 2 stalks spring onions, chopped
  • 2 eggs, beaten
  • 1/2 tsp salt
  • freshly ground black pepper
  • oil

Béchamel Sauce



Mushroom Egg Fried Rice

  1. Using a wok heat up oil until it nearly reaches its smoking point.
  2. Add chopped mushrooms then stir fry for a minute.
  3. Add rice then stir fry for 2 minutes
  4. Make a well in the middle of the wok then pour in beaten eggs, once cooked mix in together with the rice.
  5. Add spring onions then season with salt and freshly ground black pepper continue to stir fry for 2 minutes.
  6. Remove from heat then set aside.


  1. Dry your chicken with paper towels then season it with salt, freshly ground black pepper. Let it sit for 10 minutes.
  2. Prepare a really hot pan, add oil then sear chicken skin side down, cover pan then cook for 5 minutes in medium high heat.
  3. Remove cover then flip the chicken, cook it uncovered for additional 5 minutes. At this stage it is not fully cooked yet and will be further cooked during the baking process.
  4. Remove from pan then set it aside.


  1. Place small pot in high heat then add salt, garlic, and enough water for cooking broccoli. Once boiling drop broccoli florets and cook for 1 minute.
  2. Remove from pot then rinse with running cold water, drain and set aside.


  1. Melt butter in a pot over low heat then stir in flour, mix until consistency is even, and flour is cooked.
  2. Gradually pour milk while constantly mixing, continue stirring until sauce becomes smooth and thick.
  3. Season with nutmeg, salt, and pepper.
  4. Remove from heat then set it aside.


  1. Place fried rice in a large oven proof dish or casserole
  2. Arrange fried chicken and cooked broccoli on top of the rice.
  3. Pour the bechamel sauce on top of the fried chicken.
  4. Add grated mozzarella and parmesan cheese on top of the sauce.
  5. Bake in a 220C preheated oven for 15-20 minutes or until chicken is cooked, the cheese is completely melted, and golden-brown spots appear.


7 Responses

  1. Easy peasy and so inviting with that thick layer of cheese!

  2. Eha says:

    You can see my hand waving, can’t you ? Yes, please!!! Both mushrooms and broccoli an almost daily love . . . looks moreish on the tray!

  3. Inger says:

    I”m not a nutmeg lover… Do you think it would be okay to just leave it out? I love that this is all natural. An American recipe would probably have Cream of Mushroom soup 🙁 .

  4. Mmmmm. Whenever I see bechamel I’m in! Great recipe. A casserole I’d eat, with all of the great flavors!

  5. This is the PERFECT dish for our current guest — pure comfort food! I put it on the menu for this week!

  6. suituapui says:

    That looks gorgeous! My girl would love it, that’s for sure.

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