Description
This No Peek Chicken and Rice is a simple, hands-off meal that combines tender chicken breasts with creamy rice for a comforting, flavorful dish. Just assemble, cover, and bake—no peeking required!
Ingredients
Units
Scale
- 2 cups minute rice
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 1 can water (use the empty soup can)
- 5 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1 envelope onion soup mix
- Butter, for greasing dish
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. - Prepare the Rice Mixture:
In a medium bowl, stir together the cream of chicken soup, cream of celery soup, water, and minute rice until well combined. - Assemble the Dish:
Pour the rice mixture into the prepared baking dish, spreading it out evenly. Arrange the chicken breasts on top of the rice mixture in a single layer. - Top with Onion Soup Mix:
Sprinkle the dry onion soup mix evenly over the chicken breasts and rice mixture. - Cover and Bake:
Cover the baking dish tightly with aluminum foil. Bake for 90 minutes, or until the chicken is cooked through and the rice has absorbed the liquid. - Serve:
Remove from the oven and let rest for a few minutes. Serve warm and enjoy!
Notes
- Variations: Substitute cream of mushroom soup if preferred. For extra flavor, add a few sprigs of fresh thyme or rosemary before baking.
- Chicken Alternatives: If using thinner chicken breasts or tenderloins, reduce the cooking time by about 15-20 minutes.
Nutrition
- Serving Size: 1 Serving
- Calories: 360kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
