Recipe courtesy of Food Network Kitchen

No-Peek Tomato Chicken

Getting reviews...
This pantry basics dump dinner magically comes together in the oven. The steam trapped inside the baking dish does the cooking — don't lift the foil too soon or it will escape!
Save Recipe
  • Level: Easy
  • Total: 1 hr 50 min (includes resting time)
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  2. Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook's Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse.  
  3. Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken). 
  4. Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve. 

Cook’s Note

The amount of salt in store-bought soup will vary from brand to brand, so feel free to season to taste. We found 1/2 teaspoon worked well in our tests.

Michael Symon

Tomato Baked Eggs

21m Easy 99%
CLASS
29m Easy 100%
CLASS
32m Easy 96%
CLASS
19m Easy 100%
CLASS
19m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages