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Healthy Chicken and Rice Bake

Chicken and Rice Bake

Author: Heidi Boortz
Servings : 4


  • 1/4 cup dried minced onion
  • 2 Tbsp onion powder
  • 1 Tbsp dried parsley
  • 1 tsp ground turmeric
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup brown rice
  • 1 cup milk
  • 1 1/2 cup vegetable broth divided, no sugar listed in ingredients
  • 1 pint sliced mushrooms
  • 4 boneless, skinless chicken breast
  • 8 oz cream cheese


  • Preheat oven to 350.
  • Combine dried minced onion and next 6 ingredients in a small bowl. Mix well. Set aside.
  • Combine rice, milk, and 1 cup broth. Sprinkle mushrooms in the bottom of a 13X9 glass baking dish. Pour rice mixture over mushrooms.
  • Place chicken breasts on top of rice mixture in dish. Sprinkle with the onion mixture. Cover tightly with foil. Bake at 350 for 45 minutes.
  • While chicken is baking, combine cream cheese and remaining 1/2 cup broth in a blender. Blend until smooth.
  • After baking for 45 minutes, remove dish from oven. Remove foil. Using tongs or a slotted spoon, remove chicken from dish. Keep warm.
  • Stir cream cheese mixture into rice mixture in dish. Stir well to combine.
  • Return chicken to dish. Cover with foil, and bake an additional 30 minutes or until both chicken and rice are cooked through.
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