This recipe is super funny. It aid no-peek, like literally don’t even dare to peek while baking and just let the dish cook covered throughout baking. I haven’t tried though to cheat and peek but I assume that once we disturb the baking process it’ll ruin the whole dish. Hmm, yeah I think that is it. I haven’t thought of that before. LOL. So once we remove the foil, it’s a big surprise! Tada! A delicious, hearty, satisfying chicken and rice dish for dinner! Easy to make that requires only five ingredients; rice, cream of mushroom soup, cream of celery soup, water, chicken breasts, and salt & pepper to taste. Everything is mixed in the baking dish, topped with chicken, and bake to the perfection, of course, no peeking. A no-fuss weeknight dinner that your family will enjoy! And ow before I forget, I have read just now that keeping the dish covered while baking will keep the flavors spread throughout. Amazingly delicious!
INGREDIENTS
1 (6 oz.) package Uncle Ben’s 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
How to make 5-Ingredient No-Peek Chicken
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With a non-stick spray, lightly grease a 9 x 13-inch baking dish.
Step 3: Place the rice, cream of mushroom soup, cream of celery soup, and water in the baking dish. Mix until well combined.
Step 4: Put the chicken over the top and generously season with salt and pepper.
Step 5: Use an aluminum foil to tightly seal the baking dish.
Step 6: Place inside the preheated oven and bake for an hour and a half or until the rice absorbed the liquid.
Step 7: While baking, don’t peak and let the dish cooked, covered, throughout baking.
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