# No Peek Chicken and Rice

An easy, one-pan shortcut recipe for chicken and rice, perfect for back-to-school season.

- Total time: 60 min
- Cuisine: American
- Category: Soup
- Language: en

## 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)

## Instructions

1. Place one cup of minute rice into an 8x11 baking dish.
2. In 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).
3. Add one packet of chicken gravy to the liquid mixture and whisk until combined.
4. Pour the sauce mixture over the rice in the baking dish and stir it all in, ensuring the rice is well mixed with the sauce.
5. Lay about a pound and a half of chicken tenders over the top of the rice mixture.
6. Sprinkle onion soup mix over the top of the chicken and rice.
7. Cover the baking dish tightly.
8. Preheat the oven to 350 degrees Fahrenheit.
9. Cook for about an hour.

## Equipment

- 8x11 baking dish
- whisk
- oven

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1AEignwyA7/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/608ca4f4-cb45-4ea6-b695-2976a6bb03a2
- Extracted: 2026-01-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt