This was a happy mistake one night for dinner. With not much left in my cupboards, I tried this very simple and easy combination with amazing results. It may not look like much on the plate, but , oh my, the flavor of the dish and its combination of ingredients is super yummy. Hope you like it!

Peg
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.

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  • Place chicken breast in the prepared baking dish. Spread cream of mushroom soup evenly over chicken; generously sprinkle with Greek seasoning. Cover dish with aluminum foil.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Bring brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 45 to 50 minutes.

  • Cut chicken into bite-sized pieces; stir rice into chicken mixture. Set aside to cool for 5 minutes before serving.

Cook's Note:

You can increase the number of chicken breasts in the dish to serve a larger number, but no more than two breasts per 1 can of soup.

Nutrition Facts

358 calories; 8.5 g total fat; 20 mg cholesterol; 995 mg sodium. 55.8 g carbohydrates; 13.9 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/12/2013
I used frozen chicken breasts and my own seasoning mix but kept the rest the same. It turned out pretty good for the effort put in. Will definitely make again. It would transfer well to a crock pot recipe as well if you had more time. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/19/2018
I made this recipe almost as directed except that I had two chicken breasts that I cut into smaller pieces. If I were to cook it again I would make my own sauce and flavor it by stirring in the Greek seasoning and adding fresh sauteed mushrooms. At the very least milk or broth should be added to the soup base first and the seasoning should be mixed with the soup before pouring it over the chicken. The volume of sauce was plenty for two breasts and I think it would be enough for four breasts. Read More
10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/12/2013
I used frozen chicken breasts and my own seasoning mix but kept the rest the same. It turned out pretty good for the effort put in. Will definitely make again. It would transfer well to a crock pot recipe as well if you had more time. Read More
(3)
Rating: 4 stars
08/12/2013
I used frozen chicken breasts and my own seasoning mix but kept the rest the same. It turned out pretty good for the effort put in. Will definitely make again. It would transfer well to a crock pot recipe as well if you had more time. Read More
(3)
Rating: 4 stars
06/02/2015
This was really good I used 2 chicken breasts and cream of chicken soup and instead of greek seasoning I used mcCormicks chicken seasoning and served it with peas. Read More
(2)
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Rating: 4 stars
07/29/2013
This was very easy. I browned some chicken breast using the Greek Seasoning. I made two steam in bag brown rice packages. Added mushroom soup and some extra Greek Seasoning and some salt. Then added some browned sauteed onions very easy one pot meal for a work night! Read More
(1)
Rating: 4 stars
08/02/2017
Terrific weeknight meal that can be made so quickly! Instead of spending the time cooking the brown rice I used a mixture of bulgar and quinoa (same cooking ratios) boiled water in the bottom of the casserole dish sprinkled grains on top and covered them with a mixture of cubed chicken breast frozen vegetables and cream of mushroom soup. Used poultry seasoning instead of Mediterranean seasoning. Topped with buttered bread crumbs - 1 cup crumbs to 3 Tbls. butter. In the over in under 15 minutes! Read More
Rating: 5 stars
07/30/2015
I love this recipe!! I add Beans and peas in the mix to make it more hearty. Definitely on my top favorites!:) Read More
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Rating: 5 stars
03/26/2018
My husband and I loved this! It is a good way to use boneless skinless chicken breasts. I don't like brown rice so I made the fake kind with white rice consomme and butter. The dish was delicious! Read More
Rating: 3 stars
03/01/2013
I'll have to give this a 3 because it doesn't call for any salt and pepper and it needed it. I also made my own cream of mushroom which I think tastes worlds better than the stuff from a can. I think it would be better with some sauteed veggies in the mix. Maybe onion red bell pepper perhaps some throw in some olives. Read More
Rating: 5 stars
04/06/2019
I've made this three times in the last couple of months twice with chicken and once with pork- love it as it's delicious quick and easy and reheats well. The last last time I made it was the best so far as I enhanced it with a couple of ingredients from another go-to Greek recipe. I mixed in a tablespoon or so of lemon juice with the mushroom soup when I baked the 2 boneless chicken breasts and finished the dish with a generous sprinkle of crumbled feta cheese and chopped Kalamata olives as I plated. Outstanding and effortless Read More
Rating: 3 stars
01/18/2018
I made this recipe almost as directed except that I had two chicken breasts that I cut into smaller pieces. If I were to cook it again I would make my own sauce and flavor it by stirring in the Greek seasoning and adding fresh sauteed mushrooms. At the very least milk or broth should be added to the soup base first and the seasoning should be mixed with the soup before pouring it over the chicken. The volume of sauce was plenty for two breasts and I think it would be enough for four breasts. Read More