No-Peek Chicken and Rice
Directions
- 1Place one cup of minute rice into an 8x11 baking dish.
- 2In a separate measuring cup, combine one cup of water, one cup of milk, and one can of cream of celery.
- 3Whisk the liquid ingredients together until well combined.
- 4Add one packet of chicken gravy mix to the liquid mixture and whisk until smooth.
- 5Pour the liquid mixture over the rice in the baking dish and stir it all in, making sure the rice is well mixed with the sauce.
- 6Lay one and a half pounds of chicken tenders over the top of the rice mixture. It doesn't have to be pretty or in a particular order.
- 7Sprinkle one packet of onion soup mix over the chicken and rice.
- 8Cover the baking dish tightly with aluminum foil.
- 9Preheat the oven to 350 degrees Fahrenheit.
- 10Cook the dish for about an hour. You can check on it, but an hour is a good estimate.
Ingredients
- 1 cup minute rice
- 1 cup water
- 1 cup milk
- 1 can cream of celery
- 1 packet chicken gravy
- 1.5 pound chicken tenders
- 1 packet onion soup mix
Equipment
8x11 baking dishwhiskovenaluminum foil
Tips
- You can use cream of chicken or cream of mushroom instead of cream of celery.
- You can check on the dish during cooking, but it's fine to call it an hour.
Related recipes
Homemade Beef-Style Bouillon Mix
American · Soup
Creamy Potato & Hamburger Soup
American · Soup
White Bean and Cabbage Soup with Potatoes
American · Soup50m
Crock Pot Broccoli Cheese Soup
American · Soup
Bacon Cheddar Gnocchi Soup
American · Soup
Five Guys Cajun Fries
American · Soup
Creamy Cheesy Hamburger Potato Soup
American · Soup
Panera Bread's Broccoli Cheddar Soup
American · Soup
Tomato Soup with Grilled Cheese Croutons
American · Soup
Perfect Fall Soup
American · Soup
Dirty Cajun Orzo
American · Soup
Stuffed Pepper Soup
American · Soup