No Peek Chicken and Rice
Seasoned chicken and fluffy rice bake together for one incredible dinner!
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Servings: 6
Ingredients
- 2 cups uncooked long grain rice
- 2 cans (10 ounces, each) condensed cream of chicken soup
- 2 cups chicken broth
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 4 to 6 small boneless, skinless chicken breasts (pounded to an even thickness)
- salt and pepper, to taste
- 1 packet dried onion soup mix
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
- In a medium-sized bowl, add the rice, cream of chicken soup, chicken broth, garlic salt and garlic powder. Stir to combine. Pour the rice mixture into the prepared baking dish, spreading out evenly.
- Place the chicken breasts evenly on top of the rice mixture. Season the chicken with salt and pepper, to taste. Sprinkle the dried onion soup mix evenly over all the chicken.
- Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through. Internal temperature of chicken needs to reach 165 degrees F. Fluff the rice with a fork. Serve and enjoy!
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