Chicken Parmesan Congee

posted in: Recipes 0

I always thought that congee was somewhat similar to a risotto (or maybe a cross between risotto and polenta), just a little creamier from being cooked down longer. I had some leftover rice and thought, why not do a congee chicken parm. The rice creates a smooth and creamy base for the chicken. Adding the cheese on top to melt was the best part of the dish (I love cheese, sorry waistline, but I do.)

Chicken Parmesan Congee

Cook Time45 mins
Course: Main Course
Cuisine: Chinese, Italian
Servings: 2
Calories: 680kcal
Author: SatMorning21


  • 1 Cup Rice leftover
  • 1 ½ cup Chicken broth
  • ½ cup Tomato sauce
  • ¼ T Garlic salt
  • ¼ T Salt
  • ¼ T Oregano
  • ¼ T Basil
  • 1 T Sugar
  • 1/2 Cup Mozzarella
  • 6 Frozen Chicken Tenders I like Tyson Crispy Chicken Strips


  • Preheat oven to 350 degrees.
  • Add all ingredients except for the chicken tenders and mozzarella to a pot and bring to a boil, then reduce heat to a simmer and cook for 45 minutes.
  • Cook tenders for 15 – 20 minutes, or according to package.
  • Pour the congee into a oven safe bowl, then add a layer of mozzarella and place in the oven to melt the cheese.
  • Add a couple tenders to the top and serve.


Calories: 680kcal | Carbohydrates: 102g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 3391mg | Potassium: 801mg | Fiber: 2g | Sugar: 9g | Vitamin A: 496IU | Vitamin C: 17mg | Calcium: 196mg | Iron: 3mg































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