Baked Chicken and Rice

As winter sinks its icy fangs into our lives this week, so must we sink our fangs into something fulfilling and comforting. This baked chicken and rice will ward off the sting of winter for at least a small spell.

The recipe calls for either Alpha Rub or Home Run. I have used each on their own in this recipe and either are tasty. If you are looking for something traditional, go with Alpha. If you are craving something a bit more flavorful, go with Home Run.

Either will offer respite from the harshness of the cold.


Editor’s Note: The original photo somehow found itself deleted and is no more. A temporary photo of another’s fine work has been used while a worthy original is acquired.

Baked Chicken and Rice

Prep Time5 mins
Cook Time1 hr


  • 5 Boneless Skinless Chicken Thighs
  • 1 tbsp Butter
  • 1.5 cups Rice (uncooked)
  • 3 cups Chicken Broth
  • 1 10.5 oz can Cream of Mushroom Soup
  • 2 tsp Alpha or Home Run Rub
  • 1 tsp Italian Seasoning


  • Preheat oven to 410. Add butter to roasting pan or large baking dish. Place in oven until butter melts.
  • Mix broth and Cream of Mushroom Soup in a large cup or bowl. The Mushroom Soup mixes easier if the broth has been heated.
  • Remove pan from oven and add rice, then sprinkle 1 tsp of rub and Italian Seasoning over rice. Next, place chicken over rice. Pour broth & Cream of Mushroom Soup mixture over chicken. Season chicken with 1 tsp of rub.
  • Place in oven and cook for 45 minutes. Reduce heat to 375 and roast for another 15 minutes. Remove and allow to cool 10 minutes before serving.