Monday, August 13, 2012

No Peek Chicken & Rice

I "pinned" this recipe a few weeks ago and figured I would put it to the test. At first glance, this was one of those recipes that seemed too good to be true. Let me begin by telling you that the the rice part of this dish is okay but the standout part is the chicken!!!

You do not have to be a good cook to make this meal. It took me literally seconds to prepare and if you use the EXACT ingredients below, I can assure you that your chicken will turn out as good as mine. I recommend using the reduced-sodium versions of the soups otherwise your dish will be too salty!
Serving size-4+
Adapted from Thrifty Decorating
1 box Uncle Ben's original recipe long grain wild rice
1 can of cream of mushroom soup (reduced-sodium)
1 can of cream of celery soup (reduced-sodium)
1.5 cans of water (use the empty to soup cans to measure)
1 pound of chicken tenders
Preheat oven to 350 degrees. Spray a 9x13 glass baking dish with nonstick spray. Mix together the rice, seasoning packet from the rice, soups and water. Pictured below is what the rice and seasoning packet will look like when emptied into the casserole dish.
Place raw chicken breasts (not frozen) into the baking dish. Do not worry if your mixture is lumpy. It will eventually thin out as it cooks.
Cover with aluminum foil and bake for 2.5 hours. Do not peek!!!
Your result will be some of the moistest chicken you will ever eat! I served my chicken with corn on the cob and green beans and it was a hit!
***I found that some of the rice still stuck to the bottom of the pan so make sure you generously spray the bottom with nonstick spray before you begin!
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