No Peek Chicken Recipe

Prepare the cream of chicken and mushroom soup. In a saucepan over medium heat, add the unsalted butter. Once the butter melts, add the sliced mushrooms and cook until softened.

Add the flour and stir until a chunky paste forms and a nutty aroma appears, about 3 minutes.

Slowly add the low-sodium chicken broth in a thin stream while constantly whisking to prevent lumps. Then slowly add the whole milk in a thin stream while constantly whisking to prevent lumps. 

Add the chicken bouillon cube, garlic powder, onion powder, kosher salt and black pepper and stir until well combined. Simmer until the cream of chicken soup is thick and creamy, about 10 minutes. Set aside. 

Prepare the dry onion soup mix. In a bowl, combine the dried onion flakes, low-sodium beef bullion granules, onion powder, granulated garlic, black pepper, dried parsley, celery seed, paprika and granulated sugar. Set aside.

Preheat the oven to 350°F. Prepare a 9x13-inch baking dish. Combine the low-sodium chicken stock, cream of chicken and mushroom soup, uncooked long grain rice, Worcestershire sauce and poultry seasoning in the baking dish. Stir until well combined.

Season the chicken breasts with salt and pepper. Place the chicken breasts on top of the rice mixture. 

Evenly spread the dry onion soup mix over the chicken breasts. Drizzle the melted butter over the dry onion soup mix. Cover the baking dish with aluminum foil and seal tightly. Bake the chicken until the internal temperature reaches 165°F and the rice absorbs all of the liquid, about 75-90 minutes. Do not peek. (See notes 4.)

Remove the dish from the oven and garnish with the finely chopped parsley. Serve alongside a salad or roasted vegetables and enjoy!