Description
This comforting No-Peek Chicken and Rice recipe combines tender boneless chicken breasts with a creamy mix of soups, chicken broth, and rice, all baked together in one dish. The secret to its rich flavor is a simple blend of cream of chicken soup, cream of mushroom soup, and onion soup mix, creating a delicious, no-fuss casserole perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Rice Mixture
- 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 uncooked regular white rice
- 1 package onion soup mix
Instructions
- Preheat and prepare dish: Preheat your oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
- Mix the base: In the baking dish (or a separate bowl), combine the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, and onion soup mix. Whisk together thoroughly until well blended.
- Assemble the casserole: Arrange the boneless, skinless chicken breasts evenly on top of the rice mixture in the baking dish.
- Cover and bake: Cover the dish tightly with foil to trap steam. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes or until the rice is tender and the chicken is cooked through.
Notes
- Using unsalted soups and broth allows you to control the salt level in the dish.
- Make sure to tightly cover the dish with foil to keep moisture in and ensure the rice cooks properly.
- You can substitute brown rice, but increase the cooking time accordingly.
- For a creamier texture, stir in a little sour cream or cheese after baking.
- Let the casserole rest for 5 minutes before serving to let it set and cool slightly.
