No Peek Chicken Rice Casserole is a quick and easy flavor bomb. People get a savory and completely mouthwatering dish with just a bit of soup, some rice, and delicate chicken! A chicken and rice casserole created with only a few condiments, simple to make, and delicious! A crowd-pleaser that's ideal for a busy weekday night!
2 cups rice long grain, uncooked.
10.5-ounce cream of chicken soup 1 can
10.5-ounce cream of mushroom soup 1 can
1 cup chicken broth low sodium
1 teaspoon Italian seasoning
4 chicken breasts boneless and skinless
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
1-ounce onion soup mix 1 package
1 tablespoon parsley fresh, chopped
The oven should be heated to 350 degrees Fahrenheit. Coat a
913-inch casserole dish with nonstick cooking spray.
Combine the rice, soups, chicken broth, and Italian seasoning
in a large mixing bowl, then pour into the prepared baking pan. Season both
sides of the chicken breasts with salt and pepper. Position the chicken breasts
on top of the rice combination, then scatter with the onion soup mix. Wrap in
aluminum foil.
1 hour and 15 minutes in the oven, or until the chicken is
cooked through and the rice is tender.
Serve garnished with parsley.
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