If you didn’t already know, I’m a mother of a two and a half year old and an almost three month old. When it comes to cooking dinner, I look for things that are easy, use minimal ingredients, and that are healthy and filling. I think I’ve scored with this delicious casserole recipe! My two year old and hubby both agree it’s a winner!
It’s called No-Peek Chicken and the original recipe can be found here. I did a few things differently for my recipe, but I’ve made it both ways and they’re both super yummy.
– 1 cup rice (white or brown)
– 2 cans cream of mushroom soup
– 1 can water
– 1 lb chicken breast, cubed
1. Preheat oven to 350 degrees. Spray a 13×9 casserole dish with cooking spray.
2. Combine rice, 2 cans soup and 1 can water in casserole dish, stirring until mixed thoroughly. Place chicken on top.
3. Cover dish with foil and bake at 350 degrees for 2 1/2 hours. Don’t peek!
Makes 4 servings, 365 calories
If you use the original recipe and make this with the long grain and wild rice, be prepared for some crunchy pieces every bite. I use regular rice so it will be soft, but both ways are still tasty. Also, you don’t have to cube the chicken, you can leave it as breasts or tenderloins, I just like to be able to scoop this out and serve it without cutting up anything for my daughter. You can also use different soups for this (the original recipe calls for cream of mushroom and cream of celery) and I imagine cream of chicken and cream of broccoli or broccoli cheese soup would be amazing, too! Next time I make this dish (which will be some time this week!) I’m going to use cream of chicken soup, white rice, and add some frozen broccoli for a nice, hearty meal.
Be prepared for the deliciousness, this is one of those recipes that is even better as leftovers!