Baked Chicken and Rice

I'm a big fan of the "experimental" kitchen. The cooking show where they clear out peoples' fridges to make something new is really cool so I thought I'd give it a shot.

We were hungry for something 1) healthy 2) chicken-ey and 3) rice based. The regular alternatives for baked chicken and rice usually involve several cans of "Cream of [Something]" soup lots of butter, etc... I tried a lighter/healthier alternative and the family loved it!

Preheat Oven to 400 degrees

Prepare Rice: in a 4 Quart Casserole Combine:

1 cup - rice (I used "Royal Blend: Texmati white, brown, wild and red"). Standard brown or white rice will do.

2.25 cups liquid (I used light buttermilk for a "Cream of *" replacement). Whole milk, chicken broth or a combination of liquids should make 2.25 cups...

0.5 cup chopped Shitake or Crimini mushrooms

0.5 cup chopped white onion or shallot

0.5 cup chopped celery

Sea Salt and Fresh Ground Pepper to taste

Mix well and microwave for 5 minutes covered or place in oven for 15 minutes covered.


Prepare Chicken Breasts
3-4 boneless and skinless chicken breasts

0.5 cup bread crumbs

0.25 cup white flour

2 tsp oregeno

1 tsp cayenne pepper

Olive Oil

Wash and pat dry chicken breasts, lightly brush with olive oil. Combine dry ingredients and dredge chicken, patting mixture onto surface.


When rice mixture is removed from microwave or oven place the chicken breasts on top of rice (it should have "set" slightly as it was heated.) Cover and bake an additional 35-45 minutes until chicken is done through.

I guarantee you'll never go back to using canned soup in this tasty dish again.