Easy No-Peek Chicken and Rice Bake
Ingredients
- 3/4 cup long grain white rice
- 1/2 cup water
- 1 10.5 oz. can cream of chicken soup
- 1 10.75 oz. can cream of celery soup
- 3 lbs. chicken pieces skinless
- 1 1.5 oz. package dry onion soup mix
Instructions
- Preheat your oven to 350°F (175°C).
- Blanch the white rice in boiling water for 3 minutes, then drain it.
- In a mixing bowl, combine the blanched rice, water, cream of chicken soup, and cream of celery soup.
- Mix well.
- Spray a 13x9x2-inch baking dish with non-stick cooking spray, then add the rice mixture to the dish.
- Arrange the chicken pieces on top of the rice mixture.
- Sprinkle the dry onion soup mix evenly over the chicken.
- Cover the baking dish tightly with foil, ensuring it is well sealed.
- Bake in the preheated oven for 2 hours without peeking.
- Once cooked, remove from the oven and let it rest for a few minutes before serving.
Notes & Wine Advice
Wine Advice:
Pair this hearty chicken and rice bake with a light and fruity white wine such as Pinot Grigio or a crisp rosé. The wine’s acidity and fruitiness will complement the creamy texture of the dish while refreshing your palate.
Nutrition values
Calories: 650 kcal | Carbohydrates: 59 g | Protein: 50 g | Fat: 24 g | Sugar: 4 g