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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish with non-stick spray.
Step 3 –Combine the rice, the mushroom soup, the celery soup, and the water in the prepared baking dish, mixing to combine.
Step 4 –Place the chicken on top of the rice mixture.
Step 5 –Season the chicken with the salt and the pepper.
Step 6 –Cover the dish with foil, seal tightly.
Step 7 –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.
Step 8 –Serve hot.
