No Peek Chicken

Ingredients

• 2 cup instant rice (such as Minute Rice)
• 2 oz cream of chicken soup (two 10.5 oz cans; can substitute one can with cream of celery)
• 10.5 oz chicken broth (fill one empty soup can with broth or water)
• 2 chicken breasts (large, cut into pieces; can also use chicken tenderloins)
• Flavor God Everything seasoning (to taste, for seasoning the chicken)
• 1 packet onion soup mix (dry mix)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a 9x13 inch baking dish, add 2 cups of instant rice.

3. 3

   Add two cans of cream of chicken soup (or one cream of chicken and one cream of celery) to the baking dish.

4. 4

   Fill one of the empty soup cans with chicken broth (or water) and pour it into the baking dish.

5. 5

   Stir the rice, soup, and broth together until well combined.

6. 6

   Season the cut-up chicken breasts with Flavor God Everything seasoning (or your preferred seasoning).

7. 7

   Place the seasoned chicken pieces on top of the rice mixture in the baking dish.

8. 8

   Sprinkle one packet of dry onion soup mix evenly over the top of the chicken.

9. 9

   Cover the baking dish tightly with aluminum foil to ensure no steam escapes.

10. 10

    Bake for 1 hour. Do not open the oven or remove the foil during this time (no peeking!).

11. 11

    Remove from the oven and serve hot, ideally with a side of vegetables.

Notes

The author suggests using one can of cream of chicken and one can of cream of celery for the best flavor profile. Ensure the foil is sealed very tightly to properly steam the instant rice.

Nutrition per serving

• main course
• dinner
• chicken
• casserole
• easy dinner
• one-pan meal
• comfort food
• baked