No Peek Chicken
No Peek Chicken Rice Casserole is an easy little flavor bomb. With just a bit of soup, some rice, and tender chicken, we get a dish that is savory and completely scrumptious! A chicken and rice casserole that's made with a handful of ingredients, easy to put together and utterly delicious! A crowd pleaser and perfect for a busy weeknight!
Servings: 4
Calories: 740kcal
Ingredients
- 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
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 ounce onion soup mix 1 package
- 1 tablespoon parsley fresh, chopped
Instructions
- Preheat your oven to 350℉. Spray a 9x13-inch casserole dish with cooking spray.
- In a large bowl combine the rice, soups, chicken broth, Italian seasoning then pour into the prepared baking dish.
- Season the chicken breasts with salt and pepper. Place the chicken breasts over the rice mixture then sprinkle the onion soup mix over the chicken. Cover with aluminum foil.
- Bake for 1 hour and 15 minutes or until the chicken is cooked through and rice is tender.
- Garnish with parsley and serve.
Notes
- This dish can be stored in an airtight container in the fridge for 3 - 4 days. It can also be frozen in an airtight container for up to 3 months. Just allow the dish to thaw in the fridge over night before popping in the oven at 350℉ till heated all the way through.
Nutrition
Serving: 1serving | Calories: 740kcal | Carbohydrates: 89g | Protein: 62g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 2195mg | Potassium: 1175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 4.2mg | Calcium: 68mg | Iron: 3.3mg