Don't Peek Chicken

Tuesday, February 14, 2012

Don't Peek Chicken adapted from Mr. Food
1 cup uncooked long-grain rice
1 (10-3/4 ounce) can cream of mushroom soup
1 (10-3/4 ounce) can cream of celery soup
1 envelope onion soup mix (from a 2-ounce box)
1 soup can cold water
1 garlic clove, crushed
1 teaspoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 chicken (3-1/2 to 4 pounds), cut into 8 pieces
Paprika for sprinkling

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce.
  3. Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.
    4. Bake 1-1/4 hours. Do NOT open cover (not even to peek) during baking.

-I used quick cooking rice.

Here's what you'll need:
 Preheat the oven to 350 degrees.

Mix the soups, onio soup mix, parsley, and garlic.

Add the water and the worcestershire sauce.


Lay the chicken breasts in a baking dish.  Pour the soup mixture over the chicken. 
Cover the dish with tin foil.

Place the dish in the oven and cook for 1 hour and 15 minutes.

Here's what you'll end up with:

Our Thoughts:
How can you go wrong, flavor-wise, when you use cream of anything? The combination of the cream of celery, cream of mushroom, and onion soup mix packed tons of rich, comforting flavor.

The chicken was moist and tender and really soaked up the soup. 

I used quick-cooking rice rather than cooking the rice in with the chicken.  It still tasted great.  We just spooned the soup over the rice and then laid the chicken on top of it. 

Hope you enjoy!