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+ servings

Chicken with Creamy Brown Rice

This meal is hearty and filling.  The chicken thighs were huge.  I made 2 portions since I don’t have a family, however doubled, it’s a complete and relatively healthy meal for a family of 4.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Chicken, Comfort Foods, Everyday Meals
Cuisine: American
Keyword: chicken, creamy brown rice
Servings: 4
Calories: 668kcal


  • 4 chicken thighs or any other parts
  • 1 cup brown rice
  • 2 cups water
  • 20 oz 2 10 oz cans cream of chicken soup
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrots
  • 1/2 cup sliced mushrooms
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1 tsp olive oil


  • Preheat oven to 375 degrees. Spray a 13 x 9-inch pan with non-stick spray.
  • 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.
  • 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.
  • Bake at 375 for 1 hour or until rice is tender and chicken has an internal temperature of 185 degrees (or juices run clear)


Serving: 1serving | Calories: 668kcal | Carbohydrates: 49g | Protein: 31g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 1427mg | Potassium: 615mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3100IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg