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Instructions:
1. Preheat the Oven
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. Prepare the Chicken
- Season the chicken breasts with garlic powder, paprika, salt, and pepper to taste. Arrange the seasoned chicken in a single layer at the bottom of the prepared baking dish.
3. Mix the Ingredients
- In a separate bowl, combine the cream of mushroom soup, cream of chicken soup, dry onion soup mix, long-grain white rice, chicken broth, and water. Mix well until all ingredients are evenly incorporated.
4. Pour Over the Chicken
- Pour the soup and rice mixture over the chicken breasts in the baking dish, ensuring that the chicken is fully covered by the liquid and rice.
5. Cover and Bake
- Cover the baking dish tightly with aluminum foil or a lid to seal in the moisture. Bake in the preheated oven for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender.
6. Let it Rest
- Once the chicken and rice are cooked, remove the baking dish from the oven and let it rest for a few minutes before serving. This will allow the flavors to meld together and the dish to set.
7. Serve and Enjoy
- Garnish the No Peek Chicken with fresh parsley for a pop of color and flavor, if desired. Serve hot and enjoy the comforting goodness of this classic dish with your favorite side dishes.