No-Peek Chicken and Rice Casserole
Ingredients:
1 cup long-grain white rice (uncooked)
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cream of mushroom soup
1 cup chicken broth
1/2 cup sour cream
1 envelope (1 ounce) onion soup mix (or ranch seasoning mix)
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup shredded cheddar cheese (optional, for topping)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Casserole Base: In a large bowl, mix together the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and onion soup mix (or ranch seasoning mix). Stir until well combined.
Season Chicken: Season the chicken breasts with salt and pepper.
Assemble Casserole: Pour the rice mixture into a greased 9×13-inch baking dish. Place the seasoned chicken breasts on top of the rice mixture.
Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 15 minutes.
Check for Doneness: After baking, check if the chicken is cooked through and the rice is tender. If necessary, bake for an additional 15 minutes.
Add Cheese (Optional): If you’re using cheese, remove the foil, sprinkle shredded cheddar cheese over the top of the casserole, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Rest and Serve: Let the casserole rest for about 5 minutes before serving. This helps the rice absorb any remaining liquid and makes serving easier.