No Peek Chicken and Rice
Tender chicken breasts bake on a bed of creamy rice and soup for a simple, hands-off casserole.
Ingredients
- 1 ½ cups long-grain white instant rice uncooked, about 250g
- 2 cans condensed cream of chicken soup 10.5 oz / 298g each
- 1 cup water or low-sodium chicken broth 240 ml
- 4 boneless skinless chicken breasts, about 1.5 lb / 680g total
- 1 packet dry onion soup mix 1 oz / 28g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Pour the uncooked instant rice into the bottom of the prepared dish and spread it in an even layer.
- In a medium bowl, whisk together the condensed cream of chicken soup and the water or chicken broth until smooth.
- Pour the soup mixture evenly over the rice.
- Arrange the chicken breasts in a single layer on top of the rice and soup mixture.
- Sprinkle the dry onion soup mix evenly over the chicken breasts.
- Cover the baking dish tightly with aluminum foil, sealing the edges.
- Bake for 90 minutes. Do not lift the foil while it is baking.
- Carefully remove the foil. Check that the chicken is cooked through by inserting a meat thermometer into the thickest part; it should read 165°F (74°C). Let the casserole rest for a few minutes before serving.
Notes
For food safety, ensure the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer.
Resist the urge to lift the foil while baking. This keeps the steam inside, which is essential for cooking the rice and keeping the chicken moist.
This recipe is designed for instant rice. Using regular long-grain rice will not work as it requires more liquid and a different cooking time.
Make sure the foil is sealed very tightly around the edges of the pan to trap all the steam.