No Peek Chicken and Rice Casserole
A comforting and easy-to-make casserole combining tender chicken with creamy rice, perfect for busy nights and family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can cream of mushroom soup (10.5 oz)
- 2 cups chicken broth
- 1 piece onion, chopped
- 1 teaspoon garlic powder
- to taste Salt
- to taste Pepper
- 1 cup frozen mixed vegetables (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large baking dish, combine the rice, cream of mushroom soup, chicken broth, chopped onion, garlic powder, salt, and pepper. Mix well.
- Place the chicken breasts on top of the rice mixture and sprinkle with additional salt and pepper if desired.
- Cover the dish tightly with aluminum foil.
Cooking
- Bake for 1 hour without peeking.
- After cooking, remove from the oven and let sit for 5-10 minutes before serving.
Notes
To keep leftovers fresh, store them in an airtight container in the fridge for about 3-4 days. For freezing, wrap the casserole tightly in foil before placing it in a freezer-safe container. Reheat in the oven until heated through.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 5gSodium: 750mgFiber: 2gSugar: 2g
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