No-Peek Chicken
Cuisine: American
Categories: Main Dishes, Chicken & Rice
Recipe Source: Diana Rattray
This classic comfort food recipe truly lives up to its name! Simply combine chicken, rice, and a creamy sauce mixture in a casserole dish, cover it tightly, and let the oven work its magic. The "no-peek" part is key, as it allows the chicken to steam and become incredibly tender while the rice cooks to fluffy perfection. It's an easy, one-pan meal that's perfect for busy weeknights.
Difficulty: EASY
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Serving Size: 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil (or vegetable oil)
- 8 pieces chicken (a cut-up chicken or your choice of pieces)
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 2/3 cup water (or chicken stock, preferably unsalted)
- 1/2 cup dry white wine (e.g. sauvignon blanc or an unoaked chardonnay)
- 1 (6-ounce) package Uncle Ben's Long Grain and Wild Rice Original Recipe
- 1 (1.4-ounce) envelope dry onion soup
Directions:
- Heat the oil in a large skillet over medium heat. When the oil is hot and shimmering, add the chicken and cook for 7 to 9 minutes, turning to brown on both sides. Remove the pan from the heat and set aside.
- Heat the oven to 350 F. Lightly grease a 13-by-9-by-2-inch baking pan or a shallow to 2 1/2 to 3-quart baking dish.
- In a bowl, combine the condensed cream of mushroom and cream of celery soups, water or stock, wine, and the rice mix.
- Then spoon the mixture into the prepared baking pan.
- Place the chicken pieces on top of the rice mixture and sprinkle the dry onion soup mix over all.
- Cover the pan tightly with foil and bake for 2 hours in the preheated oven.