Hey you, no peeking! There’s a reason why we call this chicken casserole “Don’t Peek” Chicken! It’s ’cause the secret to this recipe, unlike other chicken dishes, is keeping the foil on tight the foil ensures that all those yummy, classic chicken dinner flavors spread throughout the dish. Pour into greased casserole dish (I used an 11×7 size). Brown rice takes longer to cook than regular white rice. Combine rice, soup, water, and seasonings (except dried onions). SO easy and everyone cleaned their plate Even our picky eaters The smell of your home will change and you will be drooling when it is time to eat. Mix everything in the baking dish and pop in the oven. I am sure you can use brown rice, but you will need to tweak the baking time. Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot. Ensure to cook on all sides and move to a plate while cooking the rest. Cook the beef in batches over medium heat until brown. Cook for 4 - 5 minutes per side, or until golden brown and the internal temperature reads 165 F on an instant read meat thermometer. Add the oil to a Dutch Oven, or a large, heavy-bottom pot. Add in the chicken thighs and season with salt and pepper. Once hot, add the oil and swirl to coat the bottom of the pot. I know some of you like to use brown rice. Heat a lidded Dutch oven over medium heat. I used regular uncooked rice in this No-Peek Chicken and Rice. If you aren’t a fan of cream of mushroom, you can substitute your favorite cream of soup – another can of cream of chicken chicken or a can of cream celery would work great! Meanwhile, season the chicken with salt, pepper, paprika and remaining Italian seasoning. ![]() Step 5: Pour over all the liquid and sprinkle over the big pinch of saffron. Step 4: Nestle the chicken back with the rice mixture in the pan and grind over a good amount of salt and black pepper. Cover tightly with foil and bake for 30 minutes. Step 3: Pour the uncooked rice into the pan with the onions. I used onion soup mix and cream of chicken and cream of mushroom soup. In a 9 by 13 inch oven-safe baking pan, combine rice, 1 cup chicken stock, butter, teaspoon Italian seasoning and a pinch of salt and pepper. Place in a single layer in the casserole dish then sprinkle with salt and black pepper. ![]() SO easy and everyone cleaned their plate! Even our picky eaters!! #chicken No-Peek Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix.
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