To a 9×13 baking dish, add the cream of chicken, cream of celery, rice, and broth.Sear each side of the chicken breasts just until browned (you aren’t cooking them through) and set aside.Heat a large skillet over medium-high heat and add the avocado oil.Thin slice the chicken breasts and season both sides with the Kinders seasoning.
#CAMPBELL NO PEEK CHICKEN AND RICE CASSEROLE RECIPE HOW TO#
How to make no peek chicken and rice bake Dried spices – garlic powder, ground black pepper, dried thyme, dried oregano, and dried basil.If you can’t find unsalted at your grocery store, I’d recommend using water unsalted chicken broth – don’t use salted chicken broth.I don’t use standard white rice because of the texture it becomes after baking. jasmine rice – I recommend sticking with jasmine long grain rice for this one both for texture and taste.onion soup and dip mix – The dry mix packet you can find in the soup aisle is what you want to use.You’ll want to use low sodium to avoid having an overly salty dish. low sodium condensed cream of celery soup – the same goes for this one.You could replace the can of cream of chicken soup with cream of mushroom soup as well low sodium condensed cream of chicken – it’s important to use low sodium to avoid the dish being too salty.
You could also use vegetable oil or olive oil avocado oil – I like using avocado oil because it’s a high smoke point, neutral tasting oil.
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