Chicken with Creamy Brown Rice
Prep time
Cook time
Total time
Serves: 4
  • 4 chicken thighs (or any other parts)
  • 1 cup brown rice
  • 2 cups water
  • 2 cans (10 oz) cream of chicken soup
  • ½ cup sliced celery
  • ½ cup sliced carrots
  • ½ cup sliced mushrooms
  • 1 tbs olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp thyme
  • 1 tsp olive oil
  1. Preheat oven to 375 degrees. Spray a 13 x 9-inch pan with non-stick spray.
  2. In a large bowl, combine the brown rice, the soup, the water, sliced vegetables and the 1 tbs olive oil. Mix well and add to prepared baking dish.
  3. Rinse chicken and pat dry. Place on top of rice mixture in prepared pan. Brush each piece with the 1 tsp olive oil. Mix the salt, pepper & thyme and distribute over top of the chicken pieces.
  4. Bake at 375 for 1 hour or until rice is tender and chicken has an internal temperature of 185 degrees (or juices run clear)
Recipe by The Midnight Baker at