Recipes

No Peek Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 cup long-grain white rice (uncooked)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup water
1 packet onion soup mix
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for garnish)
Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the uncooked rice evenly over the bottom of the prepared dish.
In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, water, garlic powder, and black pepper until smooth. Pour this mixture over the rice.
Place the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix evenly over the chicken.
Cover the dish tightly with aluminum foil. Bake for 1 hour and 30 minutes. Do not peek or remove the foil while baking to allow the steam to cook the rice and chicken.
Once done, remove from the oven and let rest for 5 minutes before serving. Garnish with paprika if desired.

Prep Time: 10 minutes | Cooking Time: 90 minutes | Total Time: 1 hour 40 minutes
Kcal: 320 kcal per serving | Servings: 4 servings

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