No Peek Chicken
Creamy, juicy, and downright comforting, No Peek Chicken is a one-dish dinner that feels like a warm hug on a plate.
Equipment
- Mixing Bowl
- 9x13-inch Baking Dish
- Aluminum Foil
Ingredients
Ingredients
- 1.5 cups Long grain rice, uncooked Rinse if preferred; leave long grain for best texture.
- 2 cups Chicken broth Room temperature or warm for faster baking time.
- 1 can Cream of mushroom soup 10.75 oz, undiluted.
- 1 can Cream of celery soup 10.75 oz, undiluted.
- 1 package Onion soup mix Dry.
- 6 pieces Boneless, skinless chicken breasts About 6–8 ounces each; pat dry with paper towels.
- Paprika For garnish, sprinkle lightly over chicken before baking.
- Fresh parsley Chopped, for finishing.
Instructions
- Preheat your oven to 350°F (175°C). Ensure the rack is in the center position so heat circulates evenly.
- In a mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of celery soup, and onion soup mix. Stir until well mixed. Scrape the sides and make sure the rice is evenly distributed in the liquid.
- Pour the rice mixture into a 9x13 inch baking dish. Arrange the chicken breasts on top of the rice. Sprinkle chicken lightly with paprika for added color and flavor. Space the breasts so heat reaches each piece.
- Seal the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 45 minutes. Resist the urge to check on it—keep it covered the entire time!
- Allow the dish to rest for 10 minutes after removing it from the oven. This lets the rice absorb any remaining liquid. Garnish with fresh parsley before serving.
Notes
For extra flavor, stir a teaspoon of garlic powder or a splash of soy sauce into the rice mixture. If you prefer a looser sauce, add 1/4 cup extra chicken broth before baking.