No Peek Chicken and Rice
Directions
- 1Place one cup of minute rice into an 8x11 baking dish.
- 2In a separate bowl, whisk together one cup of water, one cup of milk, and one can of cream of celery (or cream of chicken/mushroom).
- 3Add one packet of chicken gravy to the liquid mixture and whisk until combined.
- 4Pour the sauce mixture over the rice in the baking dish and stir it all in, ensuring the rice is well mixed with the sauce.
- 5Lay about a pound and a half of chicken tenders over the top of the rice mixture.
- 6Sprinkle onion soup mix over the top of the chicken and rice.
- 7Cover the baking dish tightly.
- 8Preheat the oven to 350 degrees Fahrenheit.
- 9Cook for about an hour.
Ingredients
- 1 cup minute rice
- 1 cup water
- 1 cup milk
- 1 can cream of celery (or cream of chicken/mushroom)
- 1 packet chicken gravy
- 1.5 pound chicken tenders
- 1 packet onion soup mix (beefy onion used)
Equipment
8x11 baking dishwhiskoven
Tips
- This recipe can be doubled and cooked in a 9x13 baking dish.
- Check on the chicken and rice before the hour is up, though an hour is a good no-brainer cooking time.
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