No Peek Chicken and Rice with Onion Soup Mix
Chicken breasts and uncooked long-grain rice baked together under foil in a creamy soup base seasoned with onion soup mix.
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 2 lb, or boneless skinless thighs
- 2 cup long-grain white rice uncooked, not instant
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cup water or chicken broth
- 1 packet (about 1 oz) dry onion soup mix
- ½ tsp black pepper
- ½ tsp paprika optional
- 1 tbsp butter or oil for greasing the dish
- fresh parsley for garnish, optional
Instructions
Cooking
- Preheat the oven to 350 degrees F and lightly grease a 9x13 inch baking dish.
- In the dish, stir together the uncooked rice, both soups, the water, and the pepper until smooth and even.
- Lay the chicken breasts on top of the rice mixture in a single layer.
- Sprinkle the onion soup mix over the chicken and add the paprika if using.
- Cover the dish tightly with aluminum foil, crimping the edges. Do not lift the foil during baking.
- Bake for 1 hour and 15 minutes, until the rice is tender and the chicken reads 165 degrees F.
- Let the dish rest for 5 minutes, then fluff the rice gently and garnish with parsley.
Notes
Nutrition is an estimate per serving. Refrigerate leftovers within 2 hours and keep up to 3 days. Reheat until steaming hot and 165 degrees F.