![]() Fresh Thyme - This is the only fresh herb I used in this recipe because it’s just so dang good fresh, but you can use dried thyme if you’re in a pinch. ![]() Fresh Veggies - This chicken and rice casserole recipe calls for the classic mirepoix veggies - carrots, celery, and onion - as well as garlic.But you could use any seasonings you prefer - a seasoned salt or poultry seasoning, or even Italian seasoning. Dry Seasonings - I like the combination of paprika, garlic powder, dried rosemary, kosher salt, and freshly cracked black pepper for this recipe because it’s reminiscent of chicken noodle soup.Chicken Thighs - We want bone-in, skin-on chicken thighs for this recipe so that we achieve as much savory, delicious chicken flavor as possible.Olive Oil - I like extra virgin olive oil for the flavor, but you could also use any other light-tasting oil with a high smoke point, like avocado.If you loved this one pot dinner be sure to check out my One Skillet Walking Taco Casserole, One Pot Garlic Parmesan Pasta, or my Vegetarian Skillet Pot Pie.The starch from the rice combines with heavy cream and shredded Parmesan in this recipe, giving this casserole just the right amount of rich creaminess without reaching for the Campbell's. But there are other ways to give your casserole that same creamy texture without the use of condensed soup. And don't get me wrong, it was delicious. There's NO condensed soup in it! Most of us grew up eating chicken and rice casserole made with that sodium laden can of condensed soup.If you're a regular around here, then - you've seen this pan used in roughly 90% of my recipes! It's legit the best piece of cookware that I own as it is SO versatile and easily goes straight from the stove top to the oven. It's a ONE PAN dinner, which happens to utilize my favorite enameled cast iron casserole pan from Amazon Basics.To keep the flavor of this recipe spontaneous, serve it with a vegetable side dish.Easy Chicken Rice Casserole You Will Love This Then, in the glass baking dish, mix together the rice, chicken broth, and cream of chicken soup.Īfter that, place the chicken on top of the rice mixture.įinally, cover tightly with aluminum foil and bake for 1 hour and 30 minutes. Spray a 9×13-inch glass baking dish lightly with Pam cooking spray. This simple recipe calls for only four ingredients as the title implies:įirst, preheat the oven to 350✯. What Do You Need to Make the No-Peek Chicken? Yes, you can use cream of celery or cream of mushroom. Cheese is always good for casseroles.Ĭan I use a different cream of soup flavor? Reheat leftovers in the oven or microwave.Īdd cheese to the top for a special touch. Refrigerate leftover no-peek chicken in an airtight container for up to three days. Short grain will become mushy if overcooked.Īlthough it could be tempting to try out different kinds of rice, keep in mind the liquid ratio and baking time. You can use other types of rice in this recipe as long as they are long-grain. You can prepare your own handmade cream soups if you don’t want to use canned cream soups. So, no need to worry about the long baking time. Furthermore, you can put it in the oven and forget about it while you deal with chores, homework, and bath time. It is so easy to make because all of the ingredients are combined and baked in the same 9-by-13-inch baking dish. This no-peek chicken recipe stands out because of the chicken’s delightfully moist texture and outstanding flavor. Many folks enjoy a good chicken and rice casserole. ![]() This makes the no-peek chicken mostly suitable for picky eaters as kids who will want to eat it all the time. Even finicky eaters in the family will love this meal. Whenever you want a quick and simple meal, prepare and serve this no-peek chicken recipe.
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