No Peek Chicken Rice (Ready-to-Print Version)
Tender chicken and creamy rice combine in a cozy baked dish with minimal prep and fuss.
# What You’ll Need:
→ Poultry
01 -
1.5 pounds boneless skinless chicken breasts or thighs
→ Rice and Soups
02 -
1 cup uncooked long grain white rice
03 -
1 can (10.5 oz) cream of mushroom soup
04 -
1 can (10.5 oz) cream of chicken soup
→ Liquids
05 -
1.5 cups chicken broth
→ Seasonings
06 -
1 packet onion soup mix
→ Fats
07 -
2 tablespoons butter (optional)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick spray.
02 -
In a large bowl, mix uncooked rice, cream of mushroom soup, cream of chicken soup, and chicken broth until smooth. Pour mixture into prepared dish.
03 -
Place chicken pieces evenly over the rice mixture, gently pressing them into the base.
04 -
Sprinkle onion soup mix uniformly over the chicken. Dot with butter if desired.
05 -
Cover dish tightly with aluminum foil, ensuring all edges are sealed to trap steam.
06 -
Bake in preheated oven for 1 hour and 30 minutes without removing foil.
07 -
Allow to rest covered for 5 to 10 minutes after baking. Uncover, fluff rice gently, and serve.
# Handy Tips:
01 -
Ensure foil is sealed tightly to trap steam, crucial for fully cooking the rice.
02 -
Use only regular long grain white rice for even cooking; avoid instant or parboiled varieties.
03 -
Optional: Incorporate 1 cup frozen peas, carrots, or chopped broccoli into the rice mixture for added vegetables.