This peekaboo chicken makes fabulous leftovers. I love warming it up the next day and enjoying the yummy feast once again.
Check out what my pals over at A Southern Fairytale had to say about this recipe:
One of the great things about this dish is the ease with which it’s prepared. Just dump, cover and go. You can serve it with rolls or a fresh vegetable, but we usually just have a fresh green salad and then this. It is filling, the flavor profile is wonderful and it’s even good 3 days later as leftovers.
I love casserole dishes like this one because it is so easy to make! All you do is plop all your ingredients into the baking dish and there you have it. It’s almost like a slow cooker meal!
Ingredients
1 Can Campbell’s Cream of Mushroom with Roasted Garlic Soup
1 Can Cream of Celery Soup
1 Box (2 pkgs) Lipton Onion Soup Mix
2 Boxes (6oz ea) Uncle Ben’s Wild Rice
6 Tyson Raw Chicken Breasts
1 soup can of cold water
Instructions
In a 9X13 baking dish mix: Rice, Soups and Water
Lay the chicken breasts out on top of this mixture
Top the chicken breasts with the Onion Soup Mix
Cover securely with foil
Place in 350-degree oven for 1 hour and 45 minutes
DO NOT PEEK while cooking!
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Quick Tip: Serve this casserole with freshly baked rolls and homemade applesauce for a complete meal.
Thank you to Recipe Lion for this great recipe.
