“This was a happy mistake one night for dinner. With not much left in my cupboards, I tried this very simple and easy combination with amazing results. It may not look like much on the plate, but , oh my, the flavor of the dish and its combination of ingredients is super yummy. Hope you like it!” - by Peg
Ingredients
Adjust Servings
Original recipe yields 3 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
- Place chicken breast in the prepared baking dish. Spread cream of mushroom soup evenly over chicken; generously sprinkle with Greek seasoning. Cover dish with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Cut chicken into bite-sized pieces; stir rice into chicken mixture. Set aside to cool for 5 minutes before serving.
Nutrition
Amount Per Serving (3 total)
- Calories
- 358 cal
- 18%
- Fat
- 8.5 g
- 13%
- Carbs
- 55.8 g
- 18%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I'll have to give this a 3 because it doesn't call for any salt and pepper and it needed it. I also made my own cream of mushroom, which I think tastes worlds better than the stuff from a can. I thi..." See morenk it would be better with some sauteed veggies in the mix. Maybe onion, red bell pepper, perhaps some throw in some olives."
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