I used to think my aunts’ secret recipe was lost forever, but guess what? I finally found it, and it’s even more delicious!
🍗 Juicy Chicken and Tender Rice
This cozy, classic dish is as easy as it is satisfying. The “no peek” method locks in moisture and flavor, delivering perfectly tender chicken and fluffy, flavorful rice with zero fuss.
📝 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 ½ cups |
| Boneless, skinless chicken breasts | 4 pieces |
| Onion soup mix | 1 envelope |
| Salt | To taste |
| Black pepper | To taste |
👨🍳 Instructions
- Preheat & Prepare the Dish
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. - Mix the Base
In the prepared dish, combine the rice, all three soups, and water. Stir thoroughly to combine. - Add Chicken
Season the chicken breasts with salt and pepper, then lay them on top of the rice mixture. - Add Flavor
Evenly sprinkle the onion soup mix over the top of the chicken. - Seal & Bake
Cover the dish tightly with aluminum foil—no peeking! Bake for 1 ½ hours, or until the chicken is fully cooked and the rice is soft and creamy. - Rest & Serve
Let the casserole sit for a few minutes before serving to allow everything to settle.
