Everyone has their own ‘comfort food’ – you know the things that you will climb mountain and swim oceans to get home for. Growing up, my mother’s Chicken ‘n Rice Casserole was one of those meals.
Nothing fancy. It only took her a few minutes to throw together. but my sister and I loved it. In fact for her birthday meal my sister almost always asked for chicken and rice.
The original recipe came from the First Church of the Nazarene cookbook and it was submitted by Mrs. Watson. The point to the no peek part is allowing the steam to cook everything and keep the moisture in – so as much as you are tempted – don’t open the foil to peek!
No-Peek Chicken & Rice Casserole
- 1 can Cream of Celery Soup
- 1 can Cream of Mushroom Soup
- 2 cans water
- 1 cup uncooked rice (not instant)
- 2-3 pieces of chicken
- Place soup, water and rice in 9×12 inch baking dish and stir to mix all together
- Place chicken pieces into mixture
- For additional flavor sprinkle a package of Onion Soup over the top
- Cover with foil and bake at 350 for 90 min.
Prep time 5 min
Total time 1 hr 35 min
Makes approx 4-6 servings
Make it Your Own!
My mom pushed the chicken down into the rice – she always ended up with super moist chicken. She also skipped the Onion Soup sprinkling, as my sister and I preferred it without. Another thing that I’ve seen is to add things like frozen peas, broccoli or other veggies to the mix. I recommend serving this casserole with a colorful side dish, as the meal itself is very beige on its own.
Tip: Cut the chicken prior to cooking to allow for easier serving at the table.
What’s your go-to easy heirloom recipe?