No Peek Chicken

"An easy, flavorful recipe. It calls for one whole cut-up chicken, but I use chicken breasts. Very good & gooey."
 
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photo by Sam3267 photo by Sam3267
photo by Sam3267
Ready In:
2hrs 5mins
Ingredients:
6
Serves:
4
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ingredients

  • 4 boneless chicken breasts, cut into strips
  • 2 cups Minute Rice, uncooked
  • 1 (1 1/4 ounce) package lipton dry onion soup mix
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup water
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directions

  • Mix soups, water, and rice; set aside.
  • Grease casserole and layer chicken on the bottom.
  • Pour soup & rice mixture over chicken.
  • Cover tightly with foil.
  • Bake in 350°F for 2 hours.
  • Most important: Don't peek!

Questions & Replies

  1. How does chicken brown with aluminum foil over it ? Also what temp to cook on and how long ?
     
  2. Both dad and brother cooked in supper club. One says bake 325 and one 350. Going to make for large group so doubling 2 pans. What to bake at?
     
  3. Can you use regular rice or brown rice?
     
  4. Sorry just saw 350
     
  5. What temperature do you cook this at?
     
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Reviews

  1. Don't know if my rating really counts since I made so many changes, but for sure, it was easy and the recipe works. My changes: Used canned chicken, cream of chicken with herbs instead of celery, added onions, celery, pimentos and few fried onions and skipped the dry onion soup mix for fear it would be too salty. THEN, once cooked topped it with cheese. We liked it.
     
  2. We LOVE this dish! I use chicken broth in place of water, ALSO I use the can after the cream of mushroom is dumped out to fill with the chicken broth. I've found using 2 cans filled with broth helps keep the rice moist and not dry( I use the uncle Bens wild rice with herbs)! Also I sprinkle the onion soup over the top of the chicken then cover tightly with foil, and bake 2 1/2 hours. DELISH!
     
  3. This is a great recipe as is. I first saw it from a cookbook from a church my mom had. One of the reviewers was correct. The onion soup mix should be sprinkled over the entire chicken and soup before foil. Enjoy.
     
  4. I received this recipe a few years ago from my husband's grandmother. I'm sitting eating the leftovers right now and came to post the recipe - only to find you already had! This is a fabulous recipe as is, one of my favorite ways to have chicken. Your recipe does not say this, but the onion soup mix should be sprinkled on top of the whole dish before baking (or at least that is how mine reads). I see no reason it couldn't be made in a crockpot, though I haven't tried it that way. I use whatever chicken I have on hand (bone-in, boneless, whatever). I do skin bone-in chicken though or it does get a bit greasy.
     
  5. I love this recipe. My mothers been making it since we were kids but we do it a little bit different. She adds mixed vegetable to the rice and we use chicken thighs. We also sprinkle the onion mix on top!
     
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Tweaks

  1. I have used chicken stock in place of water and we loved it. And yes, I totally agree with adding veggies. We're making it again tonite so I'll post the results. Thanks for all the tips!
     
  2. I used bone in chicken breast with skin as it produces its own broth. Instead of water I used chicken stock. I also used wild rice with cream of chicken, cream of celery and cream of mushroom. YUMMMM!!
     
  3. added baby carrots, potatoes, onions and celery chunks. A little salt & pepper to taste. Towards the end topped it with fresh parsley and parmesan.
     
  4. Don't know if my rating really counts since I made so many changes, but for sure, it was easy and the recipe works. My changes: Used canned chicken, cream of chicken with herbs instead of celery, added onions, celery, pimentos and few fried onions and skipped the dry onion soup mix for fear it would be too salty. THEN, once cooked topped it with cheese. We liked it.
     

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