No-Peek Chicken (For Two)

Creamy baked chicken and rice that cooks low and slow — no stirring, no checking, no stress.

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 2

Ingredients

• ½ (6-oz) package long-grain wild rice mix (such as Uncle Ben’s)
• 1 (10.25-oz) can cream of celery soup
• ¾ can water (use the empty soup can)
• ¾ lb boneless, skinless chicken breasts or thighs
• Salt, Seasoned Salt and black pepper, to taste

Instructions

1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
2. In the baking dish, combine the rice mix, cream of mushroom soup, cream of celery soup, and water. Stir until evenly combined.
3. Arrange chicken on top of the rice mixture and season generously with salt and pepper.
4. Cover the dish tightly with aluminum foil.
5. Bake for 1 hour 15 minutes, keeping the dish covered the entire time — do not peek.
6. Remove from oven and let rest 5 minutes before serving.

Tips

• Cutting the chicken into bite-size pieces and stirring it into the rice helps it cook more evenly.
• For a one-dish meal, add ½ cup peas and carrots, ½ cup small broccoli florets, or a handful of chopped baby spinach before baking.
• Letting it rest briefly after baking helps the rice finish absorbing liquid.

Substitutions

• Use cream of chicken soup or cream of mushroom soup in place of cream of celery.
• Swap the wild rice mix for another flavored rice mix, or use plain white rice (cook time may vary).

Slow Cooker Option

• Combine all ingredients in the slow cooker.
• Cook 3–4 hours on LOW or 2½ hours on HIGH, without lifting the lid.

Equipment

• 8×8-inch casserole dish
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• Whisk
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• Can opener
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