No-Peek Chicken

• servings: 4 servings
• total time: 1 hour 10 minutes

Ingredients

Cooking spray

1 (10.5-oz.) can condensed Cheddar cheese soup (such as Campbell’s)

1 (10.5-oz.) can condensed cream of chicken soup (such as Campbell’s)

1 cup chicken broth

2 cups quick-cooking rice (such as Minute)

1 cup frozen chopped broccoli florets (from 1 [10-oz.] pkg.), unthawed

1 1/2 tsp. all-purpose meat and veggie rub (such as Kinder’s)

4 (8-oz.) boneless skinless chicken breasts, patted dry

8 oz. shredded Cheddar-Jack cheese

Thinly sliced scallions

Crumbled bacon

Directions

Prepare oven and baking dish: Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray.

Add soups and rice to baking dish: Add Cheddar soup, cream of chicken soup, and chicken broth to baking dish; whisk together until well combined. Stir in rice and broccoli.

Add chicken: Sprinkle chicken breasts evenly with meat and veggie rub. Nestle chicken breasts into rice mixture. Cover tightly with aluminum foil.

Bake casserole: Bake on center rack in preheated oven until an instant-read thermometer inserted in thickest part of chicken registers 155°F (temperature of chicken will continue to rise to 165°F) and rice is tender, about 1 hour.

Add cheese: Increase oven temperature to Broil. Uncover and fluff rice around chicken with a fork. Sprinkle rice and chicken evenly with cheese.

Broil to melt cheese: Broil until cheese is melted and starting to brown, 4 to 5 minutes. Top with scallions and bacon.