No Peek Chicken Recipe
This effortless meal takes minimal prep. The whole family will love the tender chicken and rice casserole.
Servings 4 servings
Calories 562kcal
Equipment
- 1 9x13 casserole dish
Ingredients
- 6 ounce package long grain wild rice mix
- 10-¾ ounces condensed cream of mushroom soup undiluted
- 10-¾ ounces condensed cream of celery soup undiluted
- 12 ounce can evaporated milk
- 4 ounce can sliced mushrooms optional
- 2 tablespoons butter melted
- 4 boneless skinless chicken breasts
- 1 envelope onion soup mix
Instructions
- Preheat the oven to 350 degrees. Spray 9x13 casserole dish with non stick cooking spray, set aside.
- Combine the rice, the contents of its seasoning packet, the cream soups, butter, mushrooms and evaporated milk in the casserole dish. Stir to combine with a whisk.
- Arrange the chicken breasts over the rice mixture in a single layer and then sprinkle the onion soup mix evenly over the top of the casserole.
- Cover tightly with foil and bake in the preheated oven for one hour. Remove from the oven and let stand 10 minutes before uncovering.
- Chicken is done when it reaches an internal temperature of 165 degrees.
Notes
Refrigeration—Refrigerate cooled no, peek chicken casserole in an airtight container or covered in plastic wrap for 3-4 days.
Nutrition
Calories: 562kcal | Carbohydrates: 44g | Protein: 62g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 767mg | Potassium: 1098mg | Fiber: 3g | Sugar: 10g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
