No-Peek Chicken and Rice – creamy, flavorful, and easy one-pan dinner that cooks perfectly without any fuss.

Scale

4 boneless, skinless chicken breasts

1 (10.5 oz) can unsalted cream of chicken soup

1 (10.5 oz) can unsalted cream of mushroom soup

2 cups chicken broth

2 cups uncooked long-grain white rice

1 packet onion soup mix

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1. Preheat oven to 350°F and lightly spray a 9×13-inch baking dish.

2. In the dish, mix cream of chicken soup, cream of mushroom soup, chicken broth, rice, and onion soup mix until smooth.

3. Place chicken breasts on top of the rice mixture.

4. Cover tightly with foil and bake 1 hour 15 minutes to 1 hour 30 minutes.

5. Remove from oven, uncover carefully, and let rest 5 minutes before serving.

Rinse rice before baking to prevent stickiness. Use unsalted soups to control sodium. Substitute chicken thighs if preferred.