No Peek Chicken
This No Peek Chicken and Rice Casserole is a classic comfort food recipe that's easy to prepare and delicious. Just mix all the ingredients together and bake. It's the perfect choice for busy weeknight dinners!
Servings: 6 servings
Ingredients
- 10 oz cream of chicken soup
- 10 oz cream of mushroom soup
- 2 cups of chicken stock
- 1 oz onion soup mix
- 2 cups rice
- Salt and pepper optional
- 2 lb of skinless boneless chicken breasts
Instructions
- Preheat the oven to 350°F. Spray a 13x9-inch casserole dish with cooking spray and set aside.
- Add the cream of soups, chicken stock and onion soup mix to a bowl and mix until smooth. Stir in the uncooked rice until fully combined. Pour into the casserole dish.
- Season the chicken with salt and pepper (optional) and place in the middle of the rice mixture.
- Cover tightly with tin foil and bake for 1 hour and 15 minutes or until the rice and chicken are cooked all the way. Don’t peek!
- Remove from the oven and let sit for 5-10 minutes before taking the foil off.
- Slice or shred the chicken and enjoy!
Notes
- Refrigerator: Allow to cool and store in an airtight container in the fridge for up to 3 days.
- Freezer: Allow to cool and place in an airtight container. Store in freezer for up to 3 months. Thaw out in fridge overnight.
- Reheat: Reheat in microwave or oven at 350 degrees to desired temperature.
