No Peek Chicken and Rice
No-Peek Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup miix.
Servings: 4 servings
Equipment
Ingredients
- 2 cups long grain white rice
- 1 14.5 ounce can chicken broth reduced sodium
- 1 10 ounce can cream of chicken soup reduced sodium
- 1 10 ounce can cream of mushroom reduced sodium
- 1 ea packet onion soup mix
- 1 orange, red, or yellow bell pepper optional, chopped finely
- 1 1/2 pounds boneless skinless chicken breasts about 4 to 6 breasts
- ½ tsp. dried thyme
- ½ tsp. dried oregano
Instructions
- Preheat oven to 375°F. Spray a 9x13 inch baking dish with nonstick cooking spray.
- In the baking dish, stir together the rice, broth, soups, and soup mix until well combined. Add in the finely chopped peppers, if using.
- Season the chicken on both sides with the thyme and oregano, then nestle into the rice and soup mixture.
- Cover the baking dish tightly with foil. Bake for 1 hour. Remove from oven and allow to stand, still covered, for 10 minutes.
- Divide rice and chicken into meal prep containers. Allow to cool, then cover and refrigerate up to 4 days.
Notes
To avoid sticky rice, rinse your rice before adding it to the dish. Rinsing the rice removes excess start that causes the rice to plump and stick together.
I use boneless chicken breasts. Can substitute boneless chicken thighs.
You can use any flavor combination of condensed cream of soups. Cream of Chicken soup, cream of mushroom soup or cream of celery soup all work great.
