No Peek Chicken and Rice Casserole

Name: No Peek Chicken and Rice Casserole
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 10.75 ounces cream of chicken soup; 10.75 ounces cream of mushroom soup; 2 cups chicken stock; 1 ounce onion soup mix; 1 teaspoon rubbed sage (optional); 2 cups white rice (uncooked); salt and pepper (to taste); 2 pounds boneless skinless chicken breast (or thighs)

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Prep Time: 5 minutes

Cook Time: 75 minutes

Total: 90 minutes

Servings: 6

chicken casserole recipe

Ingredients

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10.75 ounces cream of chicken soup10.75 ounces cream of mushroom soup2 cups chicken stock1 ounce onion soup mix1 teaspoon rubbed sage (optional)2 cups white rice (uncooked)salt and pepper (to taste)2 pounds boneless skinless chicken breast (or thighs)

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Instructions

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Step 1

Preheat oven to 350°F.

Step 2

Spray a 13x9-inch casserole dish with no-stick cooking spray. Set aside.

Step 3

Add the soups, chicken stock, onion soup mix, and sage to a bowl.

Step 4

Mix until smooth.

Step 5

Stir in the uncooked rice and spread in the prepared pan.

Step 6

Season the chicken with salt and pepper then lay across the top of the rice mixture.

Step 7

Cover tightly with aluminum foil and bake (no peeking!) for 1 hour and 15 minutes or until the rice is tender and the chicken is cooked through. (160°F on an instant read thermometer).

Step 8

Remove from the oven and let stand about 5 to 10 minutes before taking off the aluminum foil and serving. The chicken will continue to cook to 165°F during this time.

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