Preheat oven to 350° F. Spray a 13x9" baking pan with cooking spray. Set aside. Show In a mixing bowl, whisk together both cans of soup, water, and black pepper until smooth. Stir in both boxes of rice* (see Note below first). Pour mixture into the prepared baking pan. Arrange chicken pieces on top then lightly sprinkle just the chicken pieces with paprika. Cover and seal pan tightly with aluminum foil. Bake undisturbed for 2 1/2 hours. (Don't open the oven door or remove the foil during baking time). If desired, after it has finished cooking, remove foil and oven broil for 1-2 minutes just to add a little color to the top of the chicken. NOTE: This no-peek chicken and rice casserole only has 5 ingredients. It’s my go-to recipe when I’m looking for a super simple meal that I can whip up in less than 10 minutes. From there, the oven does all the magic! Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox! Best of all, the whole family loves my no-peek chicken. Even our picky eaters. It’s a one-pan recipe that is simple to make and even easier to clean up. All you’ll need are Uncle Ben’s long grain wild rice, 1 can cream of mushroom soup, 1 can cream of celery soup, 1 1/2 cans of water, and 1 1/2 pounds of boneless, skinless chicken breasts. It’s as easy as it gets! It’s appropriately called no-peek chicken for good reason. You just fix it and forget it! No-Peek Chicken and Rice CasseroleThis no-fuss chicken dinner recipe is perfect on those busy weeknights when you’re in a hurry. It’s a simple combo of condensed soups, long-grain rice, and tender chicken. Combine the rice, soups, and water in a 9×13-inch baking dish. Mix well. Arrange the chicken on top. Season with salt and pepper. Pop it in the oven and you’re good to go! This creamy chicken and rice dinner is the perfect comfort food, without the guilt! You can feed your entire family in record time. Plus, the leftovers are divine. Why Is It Called No-Peek Chicken?Once you put the aluminum foil over the casserole, there’s literally no peeking with this recipe! Although tempting, it’s important that this meal bake in its own juices. The steam will cook the rice and chicken to perfection. It keeps the chicken juicy and tender. Tips & Tricks
How to Store Your Chicken and Rice CasseroleYou can store this no-peek chicken rice casserole for 3-4 days in the fridge. Just be sure it’s in an air-tight container. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox! Or, it can also be frozen in an air-tight container for up to 3 months. You can freeze it in smaller portions for a quick and easy weeknight dinner. When you’re ready to your frozen no-peek chicken, just pull it out of the freezer and let it thaw in the fridge overnight. Then reheat it in the oven at 350 degrees F until the chicken is heated all the way through. More Chicken Dishes You’ll EnjoyChicken Piccata Cooking time 1 hour 30 minutes This No-Peek Chicken Casserole has just 5-ingredients. With chicken breast, rice, cream of mushroom soup, and cream of celery soup, you can have this one-pan meal ready in 10 minutes! Ingredients
Directions
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