I used to think my aunts’ secret recipe was lost forever, but guess what? I finally found it, and it’s even more delicious!

This classic comfort food is incredibly easy to make and packed with flavor. The “no peek” element adds a touch of mystery and ensures juicy chicken and tender rice.

Ingredients:

Ingredient Quantity
Long grain white rice 1 cup
Cream of mushroom soup 1 can (10.5 oz)
Cream of celery soup 1 can (10.5 oz)
Cream of chicken soup 1 can (10.5 oz)
Water 1 1/2 cups
Boneless, skinless chicken breasts 4
Onion soup mix 1 envelope
Salt To taste
Pepper To taste

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Combine rice, cream of mushroom soup, cream of celery soup, cream of chicken soup, and water in the prepared dish. Stir well.
  3. Season chicken breasts with salt and pepper. Place on top of rice mixture.
  4. Sprinkle onion soup mix evenly over chicken.
  5. Cover dish tightly with aluminum foil.
  6. Bake for approximately 1 1/2 hours, or until chicken is cooked through and rice is tender. Do not peek!
  7. Let sit for a few minutes before serving.

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