Cheesy Miso Chicken and Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

A Japanese-style doria: a bed of short-grain rice under savoury miso-cream chicken, mushrooms and sweetcorn, all baked together under melted mozzarella and crunchy panko. Everything goes into one dish raw and comes out as a golden family casserole that reheats beautifully.

Ingredients

• 4 cups cooked short-grain rice, preferably day-old
• 3 tbsp butter, melted

• 4 oz cream cheese, softened
• 1 cup whole milk
• 3 tbsp white miso paste
• 2 tbsp soy sauce

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 1 cup frozen corn kernels

• 1 1/2 cups shredded mozzarella
• 1/2 cup panko breadcrumbs
• 2 scallions, thinly sliced

Instructions

1. Heat the oven to 400°F (205°C). Rub a 9x13-inch baking dish with a little of the melted butter, reserving 1 tablespoon of butter for the topping.
2. In a large bowl, whisk the softened cream cheese with the miso until smooth, then whisk in the milk and soy sauce until you have a pourable sauce with no lumps (microwave the cream cheese 15 seconds if it resists).
3. Put the cooked rice in the baking dish, drizzle with 2 tablespoons of the melted butter and 1/2 cup of the miso sauce, toss with a fork to separate the grains, then press into an even layer.
4. Add the chicken, mushrooms, onion and frozen corn to the bowl with the remaining sauce and toss to coat. Spread the mixture evenly over the rice, scraping in every bit of sauce.
5. Cover the dish tightly with foil and bake for 35 minutes, until the chicken is cooked through and the sauce is bubbling at the edges.
6. Uncover, scatter over the mozzarella, then toss the panko with the reserved 1 tablespoon melted butter and sprinkle it on top. Return to the oven, uncovered, for 15 to 20 minutes, until the top is golden and the chicken registers 165°F (74°C).
7. Rest 10 minutes so the sauce sets, then scatter with scallions and serve straight from the dish.

Chef's tips

Nutrition (per serving, estimated)

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