- 1 skinless, boneless chicken breast
- 1 (10.75 ounce) can cream of mushroom soup
- 2 teaspoons Greek seasoning, or to taste
- 1 cup brown rice
- 2 cups water
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch casserole dish.
- 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.