Easy No Peek Chicken Recipe
This easy no-peek chicken recipe lives up to its name. Mix 4 ingredients, add to the baking dish, and nestle the chicken on top. Place your baking dish, into the oven and forget about it until the chicken is done.
Servings: 4 servings
Calories: 673Kcal
Equipment
- 9 x 13 baking dish
Ingredients
- 1 ¼ pounds Chicken breasts I buy 2 large and cut them into 2 thin pieces each.
- 2 cups rice uncooked
- 2 cans cream of chicken soup can substitute a can of mushroom or celery
- 1 envelope onion soup mix I like Lipton onion soup mix but you can use what you normally purchase.
- 2 cups chicken broth low sodium will reduce the salt level in this recipe.
Instructions
- Preheat oven to 350F
- In a medium bowl, mix canned chicken soup, onion soup and chicken broth until well mixed. Pour into 9 x 13 baking dish .
- Cut two chicken breasts so you have 4 thin portions. Place 4 chicken pieces on top of rice. (I like to give the chicken a quick sear, but that is personal preference)Securely cover with aluminum foil. You don't want the liquid to evaporate.
- Cook for 1 ½ hours. Check if rice is tender and chicken is cooked through. If the rice isn't tender, you may need to sprinkle ½ cup of water on the casserole, seal it up well and bake for another 20 minutes.
- I let this sit for 5 minutes. Then I take the chicken out, fluff the rice and place the chicken back onto the rice. It just looks nicer! Sprinkle some fresh herbs like parsley, chives or green onion on top for color. If you don't have fresh herbs handy, use dried herbs like parsley or chives.
- I often have rice left over. I save it and use it the next day for lunch or dinner. We just don't eat the carbs like folks used to!
Notes
Recipe Tips
-
- Salt (sodium) level can be reduced using low-sodium products and water instead of beef broth.
- Chicken breast meat can be replaced by chicken thigh.
Sides to serve with
Serve with simple bright colored sides such as steamed green beans, steamed broccoli or cooked carrots. In the summer, I enjoy a salad instead of cooked vegetables as my side.Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1serving | Calories: 673Kcal | Carbohydrates: 92g | Protein: 42g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 2479mg | Potassium: 799mg | Fiber: 2g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg