You'll love this easy chicken and rice recipe! The prep time is just a few minutes, and the taste is fantastic! My family always called it no peeky chicken, and back in the day we used a whole cut up fryer. I've made it with chicken breasts, and adjusted the cooking time. Enjoy!
Dump rice in bottom of a greased 9X13 casserole dish.
Mix cans of soups with milk and add over the top of the rice. I stir and spread a little to make sure everything is evenly distributed in the pan.
Salt and pepper the chicken breasts to taste, then bury them into the mixture.
Cover the pan very tightly with foil and put it into a preheated 350 degree oven for 1 to 1 hour 15 minutes. Don't peek!
Uncover and serve!
I cooked mine too long - but it still tasted great!