The fact that you’re leaving it alone and not peeking at it means that all that flavor and moisture stays in the dish, so dry protein is never ever even a possibility. It cooks for a good long while, but the oven does all the work – the rice becomes tender in all that flavorful, creamy liquid and the pork chops basically braise in it so they’re nice and moist. A generous seasoning of the meat really helps things along here, and while regular old salt and pepper work fine, a seasoned pepper blend is extra nice.Īll that’s left to do is cover the dish tightly with foil and pop it into the oven. You’re just mixing the rice with those two soups, the onion packet, and some broth or water and then nestling the pork chops on top of that base. (And it doesn’t take any extra work on your part.) While the two varieties of canned soup transform the rice into a creamy and tender base, the onion mix adds more of a savory depth. In large bowl, mix uncooked rice, both soups and water pour into baking. Like the original, this still uses a handful of ‘kitchen shortcut’ ingredients for a flavorful dinner that’s easy on the cook, we’ve just added in one more thing – a packet of onion soup mix. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place the raw chicken on top of the rice mixture. I always add the extra can of water because I like my rice to be moist. Cook each side just until browned and transfer them to a plate repeat with the remaining chicken. How to cook: Mix the box of rice, two cans of celery and mushroom soup, and one can of water in a greased 9-by-13-inch pan. Step 2 -In a large Dutch oven, add the water and stir in the rice and its seasoning packet. Next, heat oil in a large skillet and add half of the chicken. Step 1 -Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray. Also used 1 can chicken noodle soup in place of cream of chicken. (So, basically the holy grail of recipes.) With such an easy preparation method and equally great flavor, we figured it was high time we took that same technique and tried it with a different protein, so now we have No-Peek Pork Chops too! We’ve added one more ingredient to bump up the flavor even more, but it’s still an effortless and super tasty one-dish dinner that you and your family will love. Slice and season your chicken breast according to the instructions below (in the recipe card). Instructions Preheat the oven to 350 degrees F. Onlhad 3 big chops and in a rush so increased temp to 375 then 400 and cooked less than 1 hr. Our No-Peek Chicken was a fast favorite and it’s easy to see why – it’s a comforting and delicious dinner solution that requires just a handful of ingredients and virtually no effort from the cook. No need for canned soup in this gluten-free Chicken and Rice Casserole recipe.
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