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Bake & Roast

Chicken and Rice Muffins
Notes: Kosher salt may be substituted for celery salt.This favorite comfort food works nicely as a savory muffin meal. Finish the meal with a salad or steamed vegetables. Muffins may be frozen.
1 Tbsp. olive oil
1/2 tsp. minced garlic
1/3 cup grated onion
1/2 cup grated carrots
1/8 tsp. freshly ground black pepper
1/2 tsp. celery salt or kosher salt
3 cup cooked long-grain rice
1 cup low-sodium chicken broth
3/4 cup bread crumbs, divided
2 cups cooked chicken, diced
2 eggs
1/3 cup low-fat mayonnaise
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Chicken and Rice Muffins

Chicken and Rice Muffins

Chicken and Rice Muffins
  • Servings:Serves 6
  • Prep Time:58 minutes
  • Cook Time:22 minutes
1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray. Heat a large nonstick skillet over medium heat. When hot, add olive oil, garlic, onion, carrot, pepper, and celery or kosher salt.
2. Cook and stir until fragrant, about 3 minutes. Add rice and broth and bring to a simmer. Simmer for 2 minutes, then transfer to a large bowl.
3. Set aside 1 Tbsp. bread crumbs. Add chicken and remaining bread crumbs to rice mixture. Stir to combine. In a small bowl, whisk eggs and mayonnaise until smooth, then add to rice mixture. Stir mixture until evenly blended.
4. Divide mixture among muffin cups, a generous 1/3 cup per muffin. Pinch about 1/4 tsp. of reserved bread crumbs and sprinkle on top of each muffin.
5. Bake for 22 minutes. Muffins should be golden brown, with a crunchy top. Let muffins rest in pan for 10 minutes. To serve, run a knife around edge of each muffin. Use a fork to lift muffins out of pan and transfer to a plate. Serve warm. May be refrigerated for up to 2 days, or frozen. Reheat in 350 F oven, 5 minutes for refrigerated, 20 minutes for frozen muffins.
Source: Hannaford fresh Magazine, March - April 2009
What Kids Can Do* Measure and mix rice, chicken, and bread crumbs.* Fill muffin cups.* Garnish with bread crumbs.