No-Peek Chicken and Rice
A simple, delicious meal combining chicken, rice, and creamy soups for a comforting dinner.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts Bone-in thighs or legs can be used for more flavor.
- 1 cup Rice White rice recommended; brown rice will require adjustments to cooking time.
- 1 can Cream of chicken soup Can be substituted with cream of celery for variation.
- 1 can Cream of mushroom soup Optional; can substitute with diced tomatoes for an extra twist.
- 2 cups Chicken broth Use more if rice is undercooked.
- 1 packet Onion soup mix Adds seasoning to the dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a baking dish, combine the rice, cream of chicken soup, cream of mushroom soup, chicken broth, and onion soup mix. Stir well to mix everything together.
- Place the chicken breasts on top of the mixture without seasoning.
- Cover the baking dish tightly with aluminum foil.
Cooking
- Bake in the preheated oven for about 1 hour, until the chicken is fully cooked and the rice is tender.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
Serve directly from the baking dish. Pairs well with a simple green salad or steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.