Chicken & Rice Tart
30 min
1 hr 35 min



1 cup all-purpose flour

1/8 teaspoon salt

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

4 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 salt

1/2 teaspoon pepper

1 (8.8-ounce) envelope ready-to-eat long grain & wild rice mix

1 (4-ounce) slice Land O Lakes® Swiss Cheese, shredded

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 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. STEP 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. STEP 4

    Reduce oven temperature to 375°F.

  5. STEP 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. STEP 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.

Tip #1

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

Tip #2

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


25Fat (mg)
220Cholesterol (mg)
740Sodium (mg)
31Carbohydrates (g)
2Dietary Fiber
21Protein (g)


Explore reviews from
our online community

  February 28, 2013

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.

— says Jessica
  September 28, 2012

@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!

— says IRIS C.
  April 21, 2009

Very good! Eveyrone enjoyed it!

— says Kimberly
  April 20, 2009

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.

— says Tom
  April 10, 2009

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!!

— says Brenda
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