No-Peek Chicken Wild Rice (Print Format)
Chicken breast and wild rice bake together with creamy soups for a comforting, hands-off dinner.
# Ingredients:
01 -
3 to 4 chicken breasts, defrosted
02 -
1 box wild rice with herbs
03 -
1 can cream of celery soup
04 -
1 can cream of mushroom soup
05 -
2 scant cans of water
06 -
1 package onion soup mix
# Steps:
01 -
Grease a 9x13 inches baking dish and preheat oven to 350°F.
02 -
Sprinkle the wild rice evenly in the baking dish. Place the skinned chicken breasts on top, ensuring they do not overlap.
03 -
In a mixing bowl, combine cream of celery soup, cream of mushroom soup, water, and onion soup mix. Pour the mixture evenly over the chicken and rice.
04 -
Cover the baking dish securely with aluminum foil and bake on the upper rack of the oven for 2 hours without removing the foil.
05 -
Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F. Serve and enjoy.
# Tips:
01 -
Do not remove the foil while baking to avoid disrupting the cooking process and ensure the dish cooks evenly.