There are only five ingredients total in this No-Peek Chicken Casserole. This 10-minute one-pan supper includes chicken breast, rice, cream of mushroom, and cream of celery soup. A wonderful dinner for the busy mom.
INGREDIENTS
2 (6 oz.) packages of long-grain wild rice
1 (10.25 oz.) can cream of mushroom soup
1 (10.25 oz.) can cream of celery soup
1 1/2 cans water (use an empty soup can)
1 1/2 pounds boneless, skinless chicken breasts or thighs
kosher salt, and freshly ground pepper (to taste)
Set oven to 350 degrees Fahrenheit.
Spray nonstick cooking spray in a 9x13-inch baking dish to lightly oil it.
In a baking dish, mix the rice, soups, and water until well blended.
Sprinkle salt and pepper over the chicken before placing it on the rice.
Wrap aluminum foil securely around the dish.
Bake rice for 1 hour and 30 minutes, or until all the liquid has been absorbed.
Do not peek! When baking, keep the dish covered.
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