No-Peek Chicken
Ingredients
- Cooking spray Cooking spray Cooking spray
- 10.5 ounce cream of chicken soup
- 10.5 ounce cream of celery soup
- 1 1/2 cups water
- 2 cups quick-cooking rice
- 1 cup frozen peas and carrots mix
- 2 ounce onion soup mix
- 47 ounce boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons chives
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Place a rack in the middle of the oven. Coat a 9x13-inch baking dish with cooking spray.
- Add the cream of chicken soup, cream of celery soup, and water to the baking dish and whisk together until combined. Stir in the rice, vegetable medley, and half of the onion soup mix (4 tablespoons) until combined.
- Sprinkle the chicken breasts evenly with salt and pepper. Nestle the chicken into the rice mixture. Sprinkle the remaining onion soup mix evenly over the chicken. Cover with aluminum foil.,You can assemble this casserole and stick it in the fridge for up to 12 hours before baking. Remove it from the fridge to bring it to room temperature for a bit while the oven preheats.
- Bake until the chicken is cooked through, or an instant-read thermometer registers 160°F when inserted into the thickest part of the chicken (the temperature of the chicken will continue to rise to 165°F as it rests), and the rice is tender, 50 to 60 minutes.,Remove from the oven and let rest for 5 minutes. Uncover and fluff the rice with a fork. Top with chives (if using) and serve.,Store leftovers in an airtight container in the refrigerator for up to 3 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original