There are some suppers that earned their place in Midwestern kitchens because they asked very little of a tired cook and still came out hearty enough to quiet a whole table. This one is made from pantry staples and a package of chicken, then left alone in the oven to do its work. It is the kind of meal church cookbooks and family card boxes were built on, practical and filling, with tender chicken and creamy rice tucked together under a tight cover of steam.
This is a full meal all by itself, but it sure sits nicely beside buttered green beans, simple peas, or a crisp cucumber salad if you want something fresh on the plate. For a Sunday-style supper, I like to add warm rolls or sliced bread to swipe up the creamy sauce, and a spoonful of cranberry sauce or applesauce gives a pleasant sweet little contrast.
4-Ingredient No Peek Chicken
Servings: 6
Ingredients
1 1/2 pounds raw chicken tenderloins
1 cup uncooked long grain white rice
2 cans (10.5 ounces each) condensed cream of mushroom soup
1 soup can water
1 packet (1 ounce) dry onion soup mix
Directions
1. Preheat the oven to 350F. Lightly grease a 9x13-inch glass casserole dish. Spread the uncooked long grain white rice evenly in the bottom of the dish.
2. In a medium bowl, stir together the cream of mushroom soup and 1 soup can of water until smooth, then pour the mixture evenly over the rice.
3. Arrange the raw chicken tenderloins in a single layer over the soup and rice mixture. Sprinkle the dry onion soup mix evenly across the top. Do not add extra salt, because the soup and onion mix already have plenty.
4. Cover the dish tightly with aluminum foil, crimping the edges well so no steam escapes. This is the one trick that makes the rice cook properly, so keep that seal snug.
5. Bake for about 1 hour 30 minutes without opening the foil or peeking. The trapped steam is what cooks the rice in the creamy mixture, and lifting the foil early can leave the rice crunchy or gummy.
6. Remove the dish from the oven and carefully uncover. Check that the chicken reaches 165F in the thickest part and that the rice is tender. Let it stand for 5 minutes before serving.
Variations & Tips
Use the right rice: Regular uncooked long grain white rice is the dependable choice here. Instant rice cooks too quickly and can turn mushy, while brown rice takes longer and often stays firm unless the liquid and baking time are adjusted.
Seal it well: A loose foil edge is the fastest way to spoil this supper. If steam escapes, the rice may stay underdone around the edges, so press the foil tightly all the way around the dish before it goes into the oven.
Make it heartier: If you want to stretch the pan a little farther, serve smaller portions with a vegetable and bread on the side. The creamy rice is rich and filling, so a little goes a long way.
Try a mushroom boost: For a bit more texture, you can scatter a handful of sliced fresh mushrooms over the rice before adding the soup mixture. It keeps the same homestyle character and deepens that savory flavor nicely.