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