Recipe Background
For those of you who can't help but anxiously check on your dish every few minutes, this one is for you! Bake-and-Forget Chicken is designed to be left alone to do its thing—that thing being whipping up some tender rice and juicy, savory chicken infused with hearty, beefy mushroom flavor! Bake-and-Forget Chicken actually must cook untouched to cook properly, since peeking on it can let the steam escape and ruin what promises to be a filling and fulfilling meal! So just relax and let dinner come to you!
For those of you who can't help but anxiously check on your dish every few minutes, this one is for you! Bake-and-Forget Chicken is designed to be left alone to do its thing—that thing being whipping up some tender rice and juicy, savory chicken infused with hearty, beefy mushroom flavor! Bake-and-Forget Chicken actually must cook untouched to cook properly, since peeking on it can let the steam escape and ruin what promises to be a filling and fulfilling meal! So just relax and let dinner come to you!
Ingredients
- 1 (6-ounce) package long grain wild rice
- 1 (10.25-ounce) can cream of mushroom soup
- 1 (10.25-ounce) can cream of celery soup
- 1 1/2 (10.25-ounce) cans water using an empty soup can to measure
- 1 1/2 pounds chicken breasts or chicken thighs boneless and skinless
- kosher salt to taste
- fresh ground pepper to taste
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish with non-stick spray.
- Combine the rice, the mushroom soup, the celery soup, and the water in the prepared baking dish, mixing to combine.
- Place the chicken on top of the rice mixture.
- Season the chicken with the salt and the pepper.
- Cover the dish with foil, seal tightly.
- Bake until the rice has absorbed all of the liquid and an instant thermometer inserted in the thickest part of the chicken reads 165 degrees F, about 1 hour 30 minutes. Do not peek at the chicken while it bakes, as this allows the steam to escape and will seriously disrupt the cooking time.
- Serve hot.
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