Bake-and-Forget Chicken

Name: Bake-and-Forget Chicken
Prep time: 1 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 (6-ounce) package long grain wild rice; 1 (10.25-ounce) can cream of mushroom soup; 1 (10.25-ounce) can cream of celery soup; 1 1/2 (10.25-ounce) cans water, using an empty soup can to measure; 1 1/2 pounds chicken breasts or chicken thighs, boneless and skinless; kosher salt, to taste; fresh ground pepper, to taste

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Prep Time: 1 hours, 40 minutes

Cook Time: 1 hours, 40 minutes

Total: 1 hours, 40 minutes

Servings: 6

Author : Cooking Professionally

chicken diner style gastro pub

Ingredients

Remove All · Remove Spices · Remove Staples

1 (6-ounce) package long grain wild rice1 (10.25-ounce) can cream of mushroom soup1 (10.25-ounce) can cream of celery soup1 1/2 (10.25-ounce) cans water, using an empty soup can to measure1 1/2 pounds chicken breasts or chicken thighs, boneless and skinlesskosher salt, to tastefresh ground pepper, to taste

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Instructions

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Step 1

Preheat the oven to 350 degrees F.

Step 2

Lightly grease a 9x13-inch baking dish with non-stick spray.

Step 3

Combine the rice, the mushroom soup, the celery soup, and the water in the prepared baking dish, mixing to combine.

Step 4

Place the chicken on top of the rice mixture.

Step 5

Season the chicken with the salt and the pepper.

Step 6

Cover the dish with foil, seal tightly.

Step 7

Bake until the rice has absorbed all of the liquid and an instant thermometer inserted in the thickest part of the chicken reads 165 degrees F, about 1 hour 30 minutes. Do not peek at the chicken while it bakes, as this allows the steam to escape and will seriously disrupt the cooking time.

Step 8

Serve hot.