When I was a little girl, my mom used to make her version of this. It was a big hit with the whole family, but it called for cream of mushroom soup and Lipton Onion Soup mix, two ingredients that just don’t fit with a 90/10 Nutrition lifestyle. So I set my sights on converting it to a healthy Chicken and Rice Bake, and I daresay this version is even better than the original!
Servings : 4
Ingredients
- 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
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Instructions
- 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.
Tried this recipe?Let us know how it was!
This Post Has 3 Comments
This was my FAVORITE dinner growing up! I could eat my weight in the rice!!! Thanks for a 90/10 version!!
Let us know how you like it!
I thin I will try this one soon. Sounds so good!