On hectic weeknights, when I’m exhausted from work, there’s nothing better than a simple, comfortable dinner that almost prepares itself. For those who are always on the go, this No Peek Chicken Rice Casserole is a welcome return to the comfort food of my youth and a godsend. Originally from the Midwest, this substantial cuisine is known for its simplicity and promise of a warm and pleasant supper that doesn’t need continual supervision. The cardinal rule—that you must not look once the dish is in the oven—is the inspiration for its name.
Incorporating a simple side salad and steamed veggies into this dish enhances the flavor and provides a healthy balance. For an extra decadent treat, pair it with some toasty, crusty bread to mop up the flavorful sauce. Additionally, sautéed spinach or roasted green beans are wonderful accompaniments if you happen to have a little extra time on your hands.
What You Need:
one cup of white long grain rice
1 can (10.5 oz) of mushroom soup with cream
One 10.5-ounce can of celery soup with cream
One 10.5-ounce can of chicken soup with a cream base
1.50 cups of plain water
Four skinless, boneless chicken breasts
Tossed onion soup mix, one envelope
Add seasonings of salt and pepper according to recommendation.
How to Follow
Ready your oven for baking at 350°F (175°C).
Grease a baking dish that measures 9×13 inches.
Cream soups (mushroom, celery, chicken, and water) should be mixed with rice in the prepared meal. To combine, blend well by stirring.
Before adding them to the rice, season the chicken breasts with pepper and salt.
Evenly distribute the onion soup mix over the rice and meat.
Roll up the aluminum foil and seal it over the dish. Once it’s in the oven, don’t peek!
To get fully cooked chicken and soft rice, bake in a preheated oven for about an hour and a half.
After taking it out of the oven, give it a few minutes to rest before cutting into it.
Tips and Variations
To put it simply, this dish is versatile. Before you bake the rice mixture, try adding a cup of mixed frozen veggies for some more color and nutrients. Boneless, skinless chicken thighs are an excellent alternative since they retain all the moisture without the bone. Shredded cheese, melted to a golden perfection in the final ten minutes of baking, makes for a cozy topping for the dish. Changing either one of the cream soups with cheddar cheese soup may give it a delightfully distinct taste profile.