No-peek Chicken and Rice
Directions
- 1Add one cup of minute rice to the 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 mixture until well combined.
- 4Add one packet of chicken gravy to the mixture and whisk again.
- 5Pour the liquid mixture over the rice in the baking dish.
- 6Stir the rice and sauce until well mixed.
- 7Lay about 1.5 pounds of chicken tenders over the top of the rice.
- 8Sprinkle one packet of onion soup mix right over the top of the chicken.
- 9Cover the baking dish tightly with aluminum foil.
- 10Bake in a preheated oven at 350°F (175°C) for about an hour.
- 11Check if it's cooked or not. Then, it's ready to eat.
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 dishwhiskaluminum foil
Tips
- You can double the recipe and use a 9x13 baking dish.
- You can use cream of chicken or cream of mushroom instead of cream of celery.
- You can use any kind of onion soup mix you like, for example, beefy onion soup mix.
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