A comforting and flavorful casserole that's simple to prepare, perfect for busy weeknights or family meals.
🍗 4 boneless, skinless chicken breasts
🍚 1 cup long-grain white rice
🥣 1 can (10.5 oz) cream of mushroom soup
🥣 1 can (10.5 oz) cream of chicken soup
💧 1 cup water
🧅 1 envelope of dry onion soup mix
🧂 Salt and pepper to taste
Equipment
• 9x13-inch baking dish
• Aluminum foil
• Mixing bowl
• Measuring cups
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Calories & Macros (per serving)
• Calories: ~320
• Protein: ~28g
• Carbs: ~28g
• Fat: ~12g
1. Preheat the oven to 350°F (175°C).
2. Prepare the baking dish by lightly greasing it with non-stick spray or oil.
3. In a large mixing bowl, combine 🍚 rice, 🥣 cream of mushroom soup, 🥣 cream of chicken soup, and 💧 water. Stir until fully blended.
4. Pour the rice mixture into the baking dish, spreading it evenly. Lay 🍗 chicken breasts on top of the rice mixture and season with 🧂 salt and pepper.
5. Sprinkle 🧅 dry onion soup mix evenly over the chicken and rice.
6. Cover the dish tightly with aluminum foil, ensuring no gaps. This traps the steam, which is essential for cooking the rice properly.
7. Bake for 1 hour and 30 minutes in the preheated oven. No peeking! Keeping the foil sealed is crucial to the dish’s success.
8. Remove the dish from the oven and let it sit for 5 minutes before serving. Enjoy the creamy, tender "No Peek Chicken"!
• 🧀 For a cheesy twist, sprinkle shredded cheddar or Parmesan cheese on top before serving.
• 🌿 Add a pop of freshness with chopped parsley or green onions.
• 🍽 Serve with a side of steamed vegetables or a simple salad for a complete meal.
• 🥶 Store leftovers in an airtight container in the refrigerator for up to 3 days.
This "No Peek Chicken" recipe is as easy as it is delicious—perfect for feeding a crowd or a cozy family dinner. Enjoy!
