Chicken & Rice Tart

Chicken and Rice Bake Recipes
5 Reviews
Chicken quiche baked in a tart pan, this hearty dish is an excellent choice for a weekend brunch.
30 min
Prep Time
Total Time
6 servings



1 cup
all-purpose flour
1/8 teaspoon
1/3 cup
cold Land O Lakes® Butter, cut into chunks
3 to 4 tablespoons
cold water


1/2 cup
Land O Lakes® Heavy Whipping Cream
large Land O Lakes® Eggs
1 cup
cubed cooked chicken
1 medium (3/4 cup)
red bell pepper, cut into 1/4-inch pieces
4 (1/2 cup)
green onions, sliced
1/2 teaspoon
1/2 teaspoon
1 (8.8-ounce) envelope
ready-to-eat long grain & wild rice mix
1 (4-ounce) slice
Land O Lakes® Swiss Cheese, shredded


  1. Heat oven to 400°F.
  2. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened.
  3. Shape pastry into a ball; flatten slightly. Roll out pastry on lightly floured surface into 12-inch circle. Place into ungreased 10-inch tart pan with removable bottom. Press firmly onto bottom and up sides of pan; trim excess. Prick bottom and sides with fork. Bake 22-25 minutes or until lightly browned.
  4. Reduce oven temperature to 375°F.
  5. Whisk whipping cream and eggs together in bowl until well mixed. Add all remaining filling ingredients except 1/2 cup cheese; mix well. Spoon into partially baked pastry crust. Sprinkle with reserved cheese.
  6. Bake 30-35 minutes or until top is lightly browned and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Recipe Tips

- There are convenient choices available at your supermarket for pre-cooked chicken. Your choices include refrigerated or frozen cooked cubed chicken or rotisserie chicken.

- Look for pre-cooked seasoned rice near the convenience rice packages in the supermarket.

Nutrition Facts (1 serving)

Dietary Fiber

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Recipe Comments and Reviews


This is DELICIOUS. It is the perfect recipe for brunch or to bring to a shower or light lunch. I am constantly asked for the recipe. I use store-bought pie crust and add mushrooms, but otherwise I follow the recipe exactly. SO GOOD. It is now one of my regulars.


@Brenda: I've seen people make this mistake many times! (Sorry). Shredded cheese is not measured like that! Look at the package - it will say 8 oz. But down in the corner it will say 2 cups! Think of it as if it was whipped... The cheese, because it is shredded, is "fluffed" up and airy. So the measurements are different! I hope this helps everyone!


Very good! Eveyrone enjoyed it!


Very easy to make and was a big hit with the family. When I make this again I will use less red bell pepper. Tasty, but, bits back.


This is a very good recipe to use for a late breakfast on the weekends. The only problem with this recipe is the ingredients list it says "4 ounces 1 cup of shredded swiss cheese". It should either be "4 ounces 1/2 cup" or "8 ounces 1 cup". I used 8 ounces 1 cup of Land O Lakes Shredded Swiss Cheese. THERE IS 8 OUNCES IN 1 CUP NOT 4 OUNCES!!! I Enjoyed this dish!!

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