No Peek Chicken Recipe 🍗👀 Resist The Temptation To Look!

cream of chicken soup

🥗Healthier: Greek yogurt

💰Cheaper: homemade cream of chicken

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories without losing flavor.

In a saucepan over medium heat, add 1/4 cup of unsalted butter and melt it.

Add 12 oz of mushrooms and cook until softened.

Stir in 1/3 cup of all-purpose flour until a chunky paste forms and a nutty aroma appears, about 3 minutes.

Slowly add 3 cups of low sodium chicken broth in a thin stream while whisking to prevent lumps.

Once the broth is added, slowly pour in 1 cup of whole milk while whisking constantly.

Add 2 chicken bouillon cubes, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper, stirring until well combined.

Simmer until the cream of chicken soup is thick and creamy, about 10 minutes, then set aside.

Preheat the oven to 350°F and prepare a 9x13 inch baking dish.

Combine 2 cups of uncooked long grain white rice, the prepared cream of chicken soup, 2 cups of low sodium chicken broth, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of poultry seasoning in the baking dish, stirring until well combined.

Season 4 boneless skinless chicken breasts with salt and pepper and place them on top of the rice mixture.

Prepare the dry onion soup mix and evenly spread it over the chicken breasts.

Drizzle 1/4 cup of melted salted butter over the dry onion soup mix and cover the baking dish tightly with aluminum foil.

Bake until the internal temperature reaches 165°F and the rice absorbs all the liquid, about 75 to 90 minutes.

Five minutes before the casserole is done, add shredded cheese on top if desired and let it melt before removing from the oven.

Remove the dish from the oven, uncover, and garnish with finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens