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Tender white meat chicken basted with creamy mushroom soup and pepper jack cheese, baked on a bed of rice with vegetables and fresh fruit.

Note: I have also done this with whole chicken breasts (bone in), and chicken leg quarters. Baking time may need to be adjusted to ensure chicken is cooked thoroughly. Alternatively, you can remove the bone and cut chicken into chunks. This recipe is very forgiving of substitutions and variations. I have also used cream of chicken, or cream of celery soup in place of the cream of mushroom. All seasonings & vegetable/fruit additions can be adjusted to taste preference.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8


Cost per serving $1.30 view details
  • 2 cups uncooked white rice
  • 4 cups water
  • 4 boneless skinless chicken breasts
  • 1 12-oz can low-sodium condensed cream of mushroom soup
  • 12 oz milk (use the can to measure)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried basil
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 3 ribs of celery, chopped
  • 1 bell pepper, chopped
  • 1 can diced tomatoes, drained
  • 1 carrot, diced
  • 1 can pineapple tidbits, drained
  • 1 apple, cored, peeled, and chopped
  • 1 cup shredded pepper jack cheese


  1. In a large pot, bring four cups of water to a boil; add rice, reduce heat, and boil for 12 - 16 minutes until water is absorbed and rice is tender.
  2. Mix soup, milk, cheese, cilantro, and parsley in a saucepan and heat over low heat until cheese is melted, stirring frequently.
  3. Mix vegetables and fruits into cooked rice and spread in the bottom of a large baking dish.
  4. Rinse chicken, pat dry, and rub with cumin, pepper, garlic, and chili powder.
  5. Lay chicken on top of rice.
  6. Pour soup mixture over chicken.
  7. Cover and bake at 350 degrees for 45 - 60 minutes. Chicken should reach an internal temperature of 165 degrees and juice should run clear when pierced through.


Nutrition Facts

Amount Per Serving %DV
Serving Size 402g
Recipe makes 8 servings
Calories 322  
Calories from Fat 40 12%
Total Fat 4.48g 6%
Saturated Fat 1.52g 6%
Trans Fat 0.01g  
Cholesterol 18mg 6%
Sodium 337mg 14%
Potassium 427mg 12%
Total Carbs 58.93g 16%
Dietary Fiber 2.5g 8%
Sugars 16.24g 11%
Protein 11.52g 18%
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