No Peek Chicken and Rice
A creamy and flavorful one-pot dish featuring juicy chicken and savory rice, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice Rinsed
- 2 cups chicken broth
- 1 can cream of chicken soup Or homemade equivalent
- 1 packet onion soup mix
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with salt, pepper, and paprika. Set aside.
Mixing the Base
- In a large mixing bowl, combine the rice, chicken broth, cream of chicken soup, onion soup mix, and garlic powder. Mix well until combined.
Layering
- In a greased 9×13-inch baking dish, pour the rice mixture. Place the seasoned chicken breasts on top, ensuring they are covered with the mixture.
Cooking
- Tightly cover the dish with aluminum foil (resist the urge to peek!). Bake for about 45-50 minutes, or until the chicken is fully cooked and the rice is tender.
Serving
- Carefully remove the foil, let it sit for a few minutes, and enjoy this creamy comfort food with your loved ones!
Notes
Consider pairing with a fresh garden salad or roasted vegetables. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.