Easy No Peek Chicken
This comforting chicken and rice casserole is simple to make, and you only need five ingredients.
Ingredients
- 2 cups long-grain white rice (or Minute rice)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 cup water
- 1 raw chicken, cut into pieces
- 1 packet onion soup mix
Instructions
- Preheat oven to 325°F.
- Place the rice, cream of mushroom soup, cream of celery soup, and water in a 9x13-inch baking dish. Stir to combine.
- Nestle the chicken pieces into the rice mixture.
- Sprinkle the packet of onion soup mix over the top.
- Cover with foil and bake for 2 hours. No peeking!
Notes
Leftovers heat nicely in the microwave. You can also freeze leftovers.
Don't have a whole chicken? You can use any bone-in chicken pieces that fit in the dish.
You can use any combination of two "cream of..." soups such as mushroom, celery, chicken, etc.
One recipe I have for this says to add shoestring potatoes to the top for the last 15 minutes of baking. I love that idea!
If you love meat and rice casseroles, you may want to try this pork chops and rice casserole next. It's made with condensed french onion soup and has a lot of great flavor.
Nutrition
Calories: 566kcalCarbohydrates: 56gProtein: 31gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 103mgSodium: 730mgPotassium: 426mgFiber: 1gSugar: 1gVitamin A: 321IUVitamin C: 2mgCalcium: 51mgIron: 2mg
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