This Baked Chicken & Rice recipe is made with organic ingredients for a deliciously healthy dinner idea! This recipe is bland enough for sick days but flavorful enough for an everyday meal and is so easy to make, I can practically do it in my sleep!
What to Serve With Organic Baked Chicken & Rice
Because this recipe already contains rice and chicken, we recommend pairing this meal with veggie or bread side dishes such as:
- Green beans
- Mixed veggies (corn, carrots, green beans, peas)
- Baked Brussels sprouts
- Chef or cobb salad
Organic Baked Chicken & Rice Recipe
Scroll to the bottom for the printable version of this recipe!
- 2 1/2 cups of Dry Brown Rice (Organic)
- 2 cups of water
- 2 small cans of Condensed Cream of Mushroom Soup (Organic)
- 4 skinless, boneless Chicken Breasts (Organic)
- Salt (to taste)
- Pepper (to taste)
This Organic Baked Chicken & Rice Recipe can serve 2 to 4 people (2 with leftovers). This recipe can be prepared, cooked, and ready to serve in about 2 hours.
Baked Chicken & Rice Instructions
To get started on your Baked Chicken & Rice, first, gather your tools. You will need:
- 9 x 13 casserole dish for baking
1.) Preheat the Oven
Preheat the oven to 350 degrees Fahrenheit (this step can be done before or after Step 4).
2.) Mix Ingredients Together in the Casserole Dish
Combine your dry brown rice, water, cream of mushroom soup, salt, and pepper in the casserole dish. Whisk together until ingredients are thoroughly combined.
3.) Add the Raw Chicken Breasts
Place the raw chicken breasts in the mixture and push them down into the rice. Season one side of the chicken with salt and pepper to taste, flip over, and season the other side.
4.) Let the Mixture Sit for 30 Minutes
Because this recipe is using organic dry brown rice, it will need to soak for half an hour.
5.) Cover With Foil and Bake
Once all of your ingredients are combined and the chicken is added to the dish, cover the casserole dish with tinfoil and bake at 350 degrees Fahrenheit for 1 hour and 20-45 minutes. (Additional 25 minutes if rice seems undercooked).
Tips for Checking for Doneness & Serving
After the hour and 20-45 minutes is up, check your chicken and rice dish for doneness. It should appear slightly browned and the chicken should be thoroughly cooked. Check the chicken by cutting into the center. If the juices are clear, the chicken is done.
If you want, you can shred the chicken and mix it back into the rice, or simply serve as-is in whole chicken pieces.
There you have it – Organic Baked Chicken & Rice!
Be sure to stop by some of MomDot’s other recipe favorites:
- Easy Red Beans and Rice Recipe
- Avgolemono Soup (Creamy Chicken & Rice Soup)
- Cajun Red Beans & Rice Chicken Skillet
- One-Pan Andouille Sausage & Rice
Don’t forget to leave a rating or a comment to let us know how you liked the recipe! Thank you, and ENJOY!
Our Baked Chicken & Rice Recipe is made with organic ingredients for a wholesome, delicious dinner idea suitable for sick days or weekday meals! This recipe will serve a family of 2 with leftovers, or a family of 4.
- 2 1/2 Cups Dry Brown Rice (Organic)
- 2 Cups Water
- 2 Small Cans Condensed Cream of Mushroom Soup (Organic)
- 4 Skinless, Boneless Chicken Breasts (Organic)
- Salt (To Taste)
- Pepper (To Taste)
Preheat the oven to 350 degrees. (You can do this before or after step 4).
Mix ingredients together in the casserole dish. Combine the dry brown rice, salt, pepper, water, and cream of mushroom soup together with a whisk until thoroughly combined.
Add the raw chicken breasts. Place the raw chicken breasts in the mixture and push down. Season one side with salt and pepper to taste, flip over, and season the other side.
Allow mixture to set for 30 minutes. Because this is an organic recipe, the dry brown rice will need to soak for half an hour.
Cover with foil and bake. Once you have all of your ingredients combined, cover the casserole dish with tinfoil and bake at 350 degrees Fahrenheit for 1 hour and 20-45 minutes. (Leave for an additional 25 minutes if rice seems undercooked).