No Peek Chicken Casserole
Chicken breasts baked over rice in a creamy soup sauce under a tight foil cover.
Equipment
- 9x13-inch baking pan
- Aluminum foil
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts
- 1 ½ cup uncooked long grain white rice
- 1 can cream of chicken soup 10 1/2 ounces
- 1 can cream of mushroom soup 10 1/2 ounces
- 1 ¼ cup water one soup can
- 1 tbsp butter for greasing the pan
- 1 envelope dry onion soup mix about 1 ounce
Instructions
Cooking
- Grease the pan. Heat the oven to 350 degrees F and butter a 9x13 inch pan.
- Make the rice base. Stir the two soups, water, and rice together and pour into the pan.
- Top it. Arrange the chicken on the rice and sprinkle with the onion soup mix.
- Seal and bake. Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes until the chicken hits 165 degrees F.
- Rest. Let it stand for 5 minutes, then serve.
Notes
Substitutions: Use boneless chicken thighs in place of breasts.
Tips: Keep the foil sealed and the oven door closed while it bakes.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months.