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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.
- 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