Chicken, Pumpkin and Pea Rice Bake

Serves: 6
Preparation Time: 10
Cooking Time: 45


  • 1L (4 cups) Campbell’s Real Stock - Chicken
  • 500g Chicken breast fillet, cut into 2 cm dice
  • 1 3/4 cups long grain rice
  • 400g butternut pumpkin, peeled, diced into 2 x 2 cm cubes
  • 1/2 cup frozen peas
  • 1 tomato, diced
  • Freshly ground black pepper, to taste
  • 1/2 cup freshly grated parmesan or tasty cheese


  1. Pre- heat oven to 180°C.

  2. Place Campbell’s Real Stock in a 6L (12 cup) capacity round ovenproof casserole dish, and bring to the boil.

  3. Combine Campbell’s Real Stock, chicken, rice and pumpkin , cover and place into the oven and bake, for 45 minutes.

  4. Carefully remove the lid, add peas, tomato and freshly ground black pepper. Toss with a fork, cover and let stand for 5 minutes. Serve with grated cheese.


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