This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spray a 2-quart casserole dish with cooking spray.

  • Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.

  • Pour mixture into prepared casserole dish.

  • Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

Nutrition Facts

230.3 calories; protein 4.9g 10% DV; carbohydrates 29.7g 10% DV; fat 10.4g 16% DV; cholesterol 23.6mg 8% DV; sodium 512.6mg 21% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2012
I put a whole can of soup and added some onions and cooked it 5 min more...yum! Read More
(8)

Most helpful critical review

Rating: 3 stars
08/30/2012
This was an ok side dish though nothing exceptional unfortunately. I upped the carrots a little. Although not a keeper it was a nice way to get brown rice and carrots into my daughter's dinner! Read More
(1)
18 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2012
I put a whole can of soup and added some onions and cooked it 5 min more...yum! Read More
(8)
Rating: 4 stars
12/05/2013
This was an easy recipe to make with simple ingredients. The flavor was a nice compliment to the chicken I made. The only issue I had was with the amount of cooking time. It took the dish an hour and 25 minutes to cook down at the directed 350 degrees. But once it was done the dish was nice and creamy. Read More
(2)
Rating: 4 stars
09/25/2012
Added some simple seasoning and switched broth to chicken and the added slivered almonds put it over the top! Very good base recipe - thanks. Read More
(2)
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Rating: 3 stars
08/29/2012
This was an ok side dish though nothing exceptional unfortunately. I upped the carrots a little. Although not a keeper it was a nice way to get brown rice and carrots into my daughter's dinner! Read More
(1)
Rating: 5 stars
07/07/2019
Yummy and so easy. I added a skinless boneless chicken breast to the mixture and it cooked wonderfully altogether. I have several chronic illnesses and am in a power wheelchair with very limited amounts of energy but I saw this recipe and knew I could do all and by myself too. I loved that I was able to my veggies, protein and carbs in one dish. I added an extra can of mushrooms too. Read More
(1)
Rating: 4 stars
05/05/2013
My picky mom and dad loved it. I wasn't a fan of using canned soup or the creaminess but it was still good. I subbed frozen peas for the mushrooms since none of us like them. Read More
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Rating: 5 stars
11/02/2018
After seeing the lack of spices I added the entire can of soup an onion basil and garlic. I also covered this with aluminum foil so it would stay moist. So so so good. Paired it with capris salad with balsamic reduction and chef johns salmon in parchment (both from this site) for an amazing and healthy date night dinner. Absolutely will make again soon. Thank you Read More
Rating: 3 stars
02/09/2013
This was ok; I was trying to find a different way to serve rice and specifically use brown rice as we usually eat basmati. My son usually gobbles up all his rice - but he didn't like this. My hubby & I thought just ok. Probably wouldn't make again - perhaps just not our taste. Read More
Rating: 4 stars
05/06/2020
Family really liked this dish. I added salt, pepper, garlic and onion powder, omitted the mushrooms and used entire can of soup. It took a LONG time to get the rice done, almost 2 hours. I had to add water during the cooking process twice. I ended up turning the heat to 400 and it finally cooked. I think I'll cover the dish and cook at 400 next time. But the flavor was excellent. Read More