Ingredients:
- Boneless, skinless chicken breasts or thighs: 1 1/2 pounds
- Uncle Ben’s long grain wild rice: 2 packages (6 oz. each)
- Cream of mushroom soup: 1 can (10.25 oz.)
- Cream of celery soup: 1 can (10.25 oz.)
- Water: 1 1/2 cans (use the empty soup can for measurement)
- Kosher salt and freshly ground pepper: as per taste
Cooking Instructions:
Begin by preheating your oven to 350 degrees F (175 degrees C).
Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
Mix the rice, both soups, and water in the prepared dish until well combined.
Lay the chicken pieces over the rice mixture. Season with salt and pepper to enhance the flavor.
Cover the dish securely with aluminum foil to trap the steam and flavors.
Bake for 90 minutes. The key is in the ‘no-peek’ method – resist the urge to open the foil during baking.
Once done, the rice should have absorbed all the liquid, leaving you with a perfectly cooked casserole.
Serve hot and relish the comfort of this simple yet delicious meal.
