As I was scrolling through Pinterest, looking for an easy meal to fix for game night with friends, I came across this recipe. It’s not something I would normally prepare. I’ll admit I’m not a huge fan of cream of anything soups. I do love me some green bean casserole and will use cream of mushroom every Thanksgiving just so that I can have it. But, that’s about the only time that I do.
This recipe uses both cream of mushroom and cream of celery and I still made it. What?! I know! It went against my no cream of anything soup other than at Thanksgiving rule. It was so good though. You all should seriously give this No Peek Chicken and Rice dish a chance.
Chicken. Rice. One pan…err…casserole dish. No slaving over the stove. What’s not to love??
It’s a very easy and simple recipe and it tastes so good. You stir the ingredients together, cover it tightly with aluminum foil and let it bake in the oven for just under 2 hours. Yes, it’s takes a while. But you can do your own thing while it does its thing.
I will likely make a couple changes next go round. The recipe as-is is good. But, I think it can be better.
First, the recipe calls for two packets of onion soup mix. I might try only using one next time. Or, if I use two, I’ll stir one in to the rice mixture and then sprinkle the remaining one on top as the instructions say. The reason is I found parts of the chicken to be slightly too salty for my taste.
The second change I’ll try is adding more mushrooms. I love mushrooms! So I might saute some mushrooms to stir in to the rice mixture. This will add a step and make it no longer a one dish recipe but I think the additional mushrooms will make it worth it. I’ll let you know after I try it.
To make No Peek Chicken and Rice:
Start by preheating your oven to 350 degrees and spraying a 9 x 13 casserole dish with Pam. Then stir all ingredients except for the chicken together. So, the long grain and wild rice, cream of mushroom soup, creme of celery soup, garlic powder and water.
Place chicken on top of the rice mixture.
Sprinkle the chicken and the rice with both packets of onion soup mix. Remember, the changes I suggested. I don’t think you’ll miss much by using one packet of the soup mix. But you can always try mixing one in with the rice. If you do, let me know!
Cover tightly with aluminum foil and bake for 1 hour 45 minutes. It’s a long time, but the oven is doing ALL the work.
Doesn’t that look delicious? Mmmm…
Good on its own, but I served mine with a side salad.
Here’s the recipe:
No Peek Chicken and Rice
SmartPoints – 10 pts per serving
Serving size – 1/2 chicken breast and 1/6 of rice
- 2 Long Grain & Wild Rice Boxes (5.9 – 7 oz each)
- 1 Cream of Mushroom Soup
- 1 Cream of Celery Soup
- 2 Lipton Onion Soup Mix Packets
- Dash or sprinkle garlic powder (didn’t measure)
- Soup can of water
- 3 chicken breasts
- Preheat oven to 350 degrees. Also, spray 9 x 13 casserole dish with Pam.
- Mix all ingredients together except for chicken. (I did mine right in the casserole dish. Why dirty another dish?)
- Place chicken on top of rice mixture.
- Sprinkle onion soup mix over top of chicken and rice.
- Cover tightly with aluminum foil and bake for 1 hour 45 minutes. DO NOT LOOK AT IT! Hence the name No Peek Chicken and Rice. If you open the oven or remove the aluminum foil, you will mess with the baking process.
- Serve with a side salad, veggie or eat as is.
- Dish up & enjoy!
Thanks for joining me today!