No-Peek Chicken and Rice
Directions
- 1Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
- 2Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in bottom of baking dish. Whisk together.
- 3Place chicken on top of rice mixture.
- 4Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.
Ingredients
- 4 boneless skinless chicken breasts
- 1 10.5-oz can Unsalted Cream of Chicken Soup
- 1 10.5-oz can Unsalted Cream of Mushroom Soup
- 2 cups chicken broth
- 2 cups regular white rice (uncooked)
- 1 package onion soup mix
Equipment
9x13-inch Baking Dish
Tips
- To avoid sticky rice, rinse your rice before adding it to the dish.
- I use boneless chicken breasts. Can substitute boneless chicken thighs.
- You can use any flavor combination of condensed cream of soups. Cream of Chicken soup, cream of mushroom soup or cream of celery soup all work great.
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- I use regular long-grain white rice.
- I have not made this with brown rice, so I can not say what adjustments need to be made.
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