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Baked Chicken & Rice

By Monica Faber

Baked Chicken & Rice

Prep:10minCook:1h 30min

Updated at: Fri, 06 Feb 2026 18:16:05 GMT

Nutrition balance score

Good

Glycemic Index

68

Moderate

Glycemic Load

33

High

Nutrition per serving

Calories780.7 kcal (39%)

Total Fat31.9 g (46%)

Carbs48 g (18%)

Sugars1.4 g (2%)

Protein70.5 g (141%)

Sodium1587.3 mg (79%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6chicken breasts

1 teaspoongarlic powder

1 teaspoonblack pepper

1 ½ cupslong grain rice

1can cream of mushroom soup

1 packetonion soup mix

2 cupschicken broth

4 ouncesmushrooms

Instructions

Step 1

Preheat oven to 350 Spray Pam on a 9 x 13 casserole. Spread rice on bottom.

OvenPreheat

Step 2

Season chicken with garlic and pepper. Place over rice. Spread mushroom soup over chicken. Pour mushrooms and dry onion soup over chicken. Carefully pour broth around the casserole.

Step 3

Cover with foil and let sit in refrigerator until ready to cook. 2-3 hours will help soften the brown rice.

Step 4

Bake at 350 degrees for 1 1/2 hours or until fork tender. (Try 1 hr, 45 min)

Notes

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Delicious

One-dish

Monica Faber· 2 years ago

2026/02 1.5 c. brown rice, 3 c.broth. let sit in fridge for 1-2 hours before cooking. Needed about 15 min. more of cooking for perfect rice. Also used thighs instead of breasts. 2025/09 Used 1 cup of Brown Rice and they complained not enough! to 2 cups of broth. Came out great. Everyone liked it. 2023/09 Forgot the mushrooms, used almost 3 cups of broth to the 1.5 cups BROWN rice. Prepped early & sat in fridge, maybe helped the rice soften??? Everyone ate, but too much rice left.