No Peek Chicken

Lazy Mom Meals 1


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Last night I made another Pinterest Recipe!  It is originally from Nicole of Thrifty Decorating.

Ya’ll know I’m not much of a cook…so the fewest ingredients and the less time I stand in front of a stove..the more I love a recipe! So this one is perfect!

Gather the goods:

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of chicken soup (Thrifty Decorating’s recipe calls for cream of celery…but we  don’t like the taste of celery…so I improvised)
1 can water
Chicken breasts or tenders
9×13 Baking dish
Coooook iiiiit!
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
I think if they hadn’t added “Don’t Peek” to the name…we would have absolutely NO desire to look at it while it’s cooking. BUT..they had to add it & so it bugged the heck out of us that we couldn’t take…just a  little peek! Especially since it was the first time to cook it!
We waited the EXACT 2 1/2 hours and DID NOT peek…and it came out perfect!
The only things I would change is..I will prob do two cans of cream of mushroom next time & omit the cream of chicken.  And..I need to find a better way to grease the pan. We used an olive oil spray and the rice stuck really bad!
Otherwise..this was  big hit! Here’s a recipe card! You’re Welcome!
No Peek Chicken

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47 thoughts on “No Peek Chicken

  1. Pingback: What the people love… | let the awesomeness begin…

  2. Line the pan with non-stick aluminum foil by Reynolds and I would still spray it with Pam also. I do not have long grain rice, I am going to try it with plain white rice and see how it turns out.

  3. I have made this several times in the past as it is a old recipe I use cream of chicken soup only and put Paprika on the chicken then put the foil over. I also line the pan with foil before and spray the foil and the rice won’t stick and if it does you can throw the foil away.

  4. I have been making this for over 30 years. White rice will work just fine. Use milk instead of water. Sprinkle about 1/2 package of Lipton Onion Soup over the chicken. Any more than that and it gets too salty. Bake at 325 degrees and 2 1/2 hours is perfect. It’s called “NO Peek” because the steam inside the covered dish cooks the rice. If you “peek” the steam is released and it takes longer for the rice to cook. Same principle as a slow cooker.

    • I was going to suggest using the crock pot. It would be easier as I don’t always get home to make before it’s too late. You could also wrap the chicken with thin sliced beef luncheon meat. I’ve done that, and it’s great.

  5. I use Pam non stick spray on the pan. Last time I made this I used frozen chicken breasts and quick cooking uncle ben’s long grain and wild rice. I sprinkled some of the rice seasoning packet on top of the chicken and put a pat of butter on each piece of chicken. I only baked for about 45 minutes but I used kinda thin chicken breasts. Turned out great!

  6. Looks delicious!! Could this be done in the crock-pot on low all day?

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  7. I bake this often. I use two cans of cream of mushroom soup with one can of water and pour it over the rice, that you have mixed with dry seasoning. I do not grease my dish and I do NOT cover the casserole. The chicken is much better this way. I bake it two hours at 300 degrees.

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  8. I made this last night and we loved it!! I have three boys and a husband, so I doubled the recipe and added chicken broth instead of the water. The chicken was so moist and the rice was very flavorful. It was so easy, Will definitely make this again!!

    • when you double the recipe does it take longer to cook… I put it a very large pan so it has plenty of room to cook evenly but just wondered since its doubled?

  9. Do you put the chicken breast in frozen or thawed? 2 1/2 seemed like a long time for thawed so thought I would ask! I can’t wait to make this!

  10. I hope I was supposed to put the spice packet from the rice packet into it. It’s in the oven now…have high hopes for this!

  11. Made this last night! SO EASY! I used one large can of cream of mushroom soup and filled that can up with water too. I didn’t grease or line my 13×9 pan and the rice didn’t stick at all! Yay! My husband’s mom makes something similar (I’ve tried making hers and it was a miserable failure). My husband said he liked mine better this time (and he may just being nice. Haha!).

  12. I use regular minute rice and instead of cream of chicken and mushroom I use 2 cans of broccoli cheese soup it is delicious either way though

  13. Can I use the metal lid for my 13×9 pan instead of tin foil?

    The whole point is to keep the steam in the pan to cook the rice correct? So in theory this should work? I don’t wanna screw it up, lol

  14. I want to try this tonight but I was wondering if I could put frozen chicken
    in it and put it in the slow cooker, how long would you recommend?

  15. I make this all the time! But instead of cream celary or cream chicken i use 2 cans cream of mushrooms. In a big casserole d ish i combine the w cans cream mushroom .5 can water drained can green beans .5 of frenches onion and for the meat my family loves chicken drum legs. I do not set the legs on top. I mix it in with the mix cream mushroom. Wrap in tight foil and bake at 350 I bake it for atleast 2 hrs. 15 mins prior. Ro it bei g done i add the remaining frenches onion on top and leave off the foil for remainder 15 mins. And u get an awesome fantastic meal! Serve over rice! Its delishes!

  16. Do we also add the rice seasoning packets as well? I didn’t add mine. I wonder if that will change the flavor, but I did add Onion soup mix on top of the chicken.

  17. I am a bit confused, one person you told to use thawed chicken and another you said that you always use frozen chicken. There will be a big difference in cook time between the two, so wondering if should change the cook time if I use thawed chicken.

  18. I grew up with a similar dish. It was a staple that I had forgotten until now.
    My mom used 2 cans mushroom soup, water, chicken, box of uncle ben’s wild rice, 1/2 stick melted butter, sliced mushrooms and cooked and crumbled sausage (I believe she used mild Italian) and cooked as above.
    I now know what’s for dinner.

  19. After its cooked i sprinkle french fried onions on top and pop it back in for 10 min just to crisp up sometimes we even put a bit of shredded cheese too!(not much cheese as it gets weird..think top of bread loaf sprinkling)

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