February 27, 2012

No Peek Chicken

I spend my Monday's giving piano lessons from about 2 pm until 6 pm with
no time to make dinner.....so on Mondays I need a meal
that is easy to prepare and cooks itself....

This is a favorite "Monday meal".....

Ingredients:

1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water 
(You can add another can of water for moister rice.)
Chicken breasts or tenders



In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and 
one can of water.  I always add the extra can of water because I like moist rice.




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!"

Your house will smell amazing!


68 comments:

Katie @ My Darling Days said...

This looks awesome, and SO easy! Thanks for sharing! Pinning for supper tomorrow night :)

The Rooster and The Hen said...

I bet that is so good! I'm a serial stirer and peeker so not sure how this would work out for me. Dustin makes fun of me for it. Stopping by as part of the power blogger tribe to say hello and join via linky tools!

Good Time Charlie said...

Oh that sounds good. I make something similar in my crockpot for day I have no time. Love to get recipes like this because there are lots of day I have no time!

Jessica @ Stay at Home-ista said...

Love that idea! I adore recipes where I just put everything together either in a roasting pan, crock pot, casserole then pop it in the oven. Now following you from the blogging tribe.

life...just saying said...

Looks so easy to make, and so yummy. Thanks for sharing!

kristie said...

this looks delicious. i need all the easy/quick recipes i can get.

thanks for sharing. xo

Denise Hewer said...

This recipe looks great! I'd like to try it. I do have a question.
Does the recipe call for one can of water and you add two? Or does it not call for any water and you add one can?

Thanks!

Denise said...

I tried this last night and it was really good! I've added it to my blog www.dishinitup.blogspot.com with a link to your blog. Thanks so much!!
Denise

Anonymous said...

This looks tasty! Is there something you can substitute for the can of celery?

LoveStoned said...

@Anonymous ^ I used cream of brocolli and added some lemon juice. Magnifique

Anonymous said...

I am not a celery fan can I substitute cream of chicken for the celery soup

Anonymous said...

This sounds super yummy! What size box of rice do you add? I can't wait to try this! Thanks!

Jennifer said...

I'm going to try this tonight and thinking of adding frozen broccoli to it while baking . . you think that's ok?

I pinned this not too long ago and I'm excited to try it!

Jenn said...

Do you know approx how much dry rice to use? I just have a large box of uncle bens and obviously don't want to use the whole thing. Thanks

Anonymous said...

I made this and the 2 1/2 hours dried out my chicken. I even used frozen chicken breasts on the bone. My DH loved the rice ( I added extra can of water, but probably should not have since I used froz chicken). I really should have PEEKED at abt 1 1/2 hours.... LOL I am definitely going to make it again, using chicken breasts on the bone. I am afraid the tenders will really be too dry.

Nicole@Thrifty Decorating said...

Hmm.....are you sure that you covered and sealed it with aluminum foil? I've never had it make dry chicken before.

I don't know how much rice to add because I always add the box mix. :)

Jessica said...

I tried this recipe and it totally didn't work out! I'm not sure what I did wrong, but I peeked after and hour and the chicken was already dried out and the rice was done and had no flavor. : (

Nicole@Thrifty Decorating said...

No clue as to why it's drying out....you added the extra water?

I've been making this recipe for over 15 years and never had that happen..

Anonymous said...

I need clarification on how much water. Is it, one can optional or one can and a second can is optional?

Nicole@Thrifty Decorating said...

Must add one can of water. The second can is optional.

Anonymous said...

def needed 2 cans of water and reduced cooking time. I sprayed the dish, and followed directions. I added 1 can of water. The dish turned out with some uncooked rice and burnt rice at the bottom. Otherwise it was delicious once you picked out the hard rice.

Anonymous said...

Made this tonight and it is delicious! Definitely add the second can of water! This is the best chicken and rice I have ever had aside from my Grandma's, nobody can trump her recipe lol

Lauren said...

What did you serve with this?

Anonymous said...

I can't wait to make this tonight. One question - what size box of rice do you use? I have a 6 oz box, is this right?

Anonymous said...

Word of advice, don't take the dish out of the oven after 2 1/2 hours and rip off the foil in overly excited anticipation. Lovely burnt finger. For those of you as impatient as myself and lacking a bit of common sense.

Nicole@Thrifty Decorating said...

Ouch....hope it tasted good, though! :)

Betsy said...

Just made this last night for dinner and it was delicious! The chicken was super moist and the rice good too. I used 2 cans of water but will probably use a bit less next time. I will be sharing your recipe on my blog soon!
www.tobakeorburn.blogspot.com

Thanks for the great recipe!

Jenn said...

I made this for the first time last week! It was delicious the whole family loved it. I'm a piano teacher too and this works greats in the afternoons. I had the wrong kind of rice (used rice a roni rice pilaf) so it got a bit soft, next time I will try it with the correct rice. I blogged about trying the recipe, with a link back to your blog. Thanks for posting.
http://clevercraftycookinmama.blogspot.com/

Paiger said...

Imade this for dinner last night, and it was well received. I onlu put in a half can of water and i used frozen chicken tenderloins and cooked it for an hour and a half. It was a little too salty for me. Ithink next time i will use the low sodium cream of mushroom, skip the cream of celery, and add the two cans of water. I think that will help with the saltiness.

Healthy Recipes said...

I was just wondering how many does this serve? Thanks for the inspiring Food Recipes

OneSpecialDeeDee said...

what size box of rice, you dont say....
thanks

run_love said...

Just wondering. Some of you mentioned doing this or a similar recipe in the crock pot. How long do you cook it for on low? Do you add the rice at the beginning? What size crock pot are you using?
Thanks! Sounds delish! We are trying it out in the oven tonight!

Anonymous said...

Just made this for dinner tonight!! The chicken was super moist! Very very good!! Thanks!

Anonymous said...

I make this same recipe, but it is done after one hour.

Tiffany B. said...

Very delicious! I always cut my chicken breasts in half, and 6 pieces (3 breasts - about 2 lbs) cooked in 1 and 1/2 hours. Love this recipe!

carly price said...

I made this last night. I didn't have the exact ingredients, but I used 1 & 1/2 cups of rice, 1 can cream of mushroom, 1 can cream of chicken, 1 can diced mushrooms with water and 1 can (about 1 cup) of water, and seasoned with pepper, garlic, parsely, tarragon and paprika. I also added 1/2 cup shredded cheese mixed in. I placed two hearty boneless, skinless breasts on top and seasoned them. I covered the pan tightly in foil and cooked it at 350 for exactly 2 hours - no peeking! It turned out wonderfully! There are many variations you can try as long as you remember your liquids - add at least an additional can/cup of water.

Anonymous said...

Iam def trying this tonite...quick question how many servings does this make??

Anonymous said...

Do you think this could be done in a crockpot? If so how long?

Sarah said...

I've tried a lot of online recipes and have never felt compelled to comment. Many of them from Pinterest (where I found this one as well) and the chicken is always dried out. I expected the same with this. I followed the recipe exactly as you have it, and it was AWESOME!! One of the best chicken dishes I've ever made. Flavorful, moist and so easy! Thank you so much for sharing. This has definitely made its way into our dinner rotation!

Anonymous said...

Just wondering, can I use Farmhouse brand wild rice? It isn't like Rice-aRoni.

Anonymous said...

Made it last night. Super easy. I would suggest some salt and pepper to the chicken prior to baking.

Anonymous said...

I just made this for my husband and I, and we just finished eating it. It definitely goes on my list of favorite recipes. My mom used to make chicken and rice all the time and I loved it, but I got to say, if my mother and I were in a chicken and rice competition, I'd definitely win if used this recipe! Haha. It came out PERFECT! I did everything exactly how you said to and it was delicious. The chicken was the most moist chicken I've ever made. I will admit I took it out about 10 minutes early cause I just couldn't wait any longer. It was very good. :)

Anonymous said...

I googled how much rice I would need, looks like 1 dry cup...here's where I found my answer http://chickensintheroad.com/cooking/homemade-long-grain-wild-rice-mix/

Sydney Marie said...

JUST MADE THIS! It was so good! We love chicken/rice combinations so I knew I had to try this easy one. A few alterations: I used the Zataran's long grain/wild rice because they were out of uncle ben's. I don't know if the weight was the same but it turned out great. Also, I used 98% FF great value soups & added 1.5 cans of water. I sliced my chicken breasts in half, covered and cook for about an hour and a half. The chicken was a TAD dry, but it was fine since the soups made a gravy. Next time, I'll probably cook for an hour. Thank you for the recipe =]

Anonymous said...

This was the worst dish I have ever made. My entire casserole dish was burnt to a crisp..I had to throw the whole thing away. I followed the recipe to a T.

Kristen L said...

I made this tonight and we both really liked it! Next time I will add the second can of water. I dotted the top with some pats of butter before sealing it with the foil...yum.

Kelli said...

I made this tonight and it was fantastic! I'm not a fan of cream of mushroom, so I substituted cream of chicken. I used both cans of water. The chicken came out absolutely perfect. This recipe is definitely a keeper!

Anonymous said...

Found your recipe on Pinterest and fixed it today. It's delicious! Thanks so much for sharing! :)
It turned out perfectly.
*I baked it at 325 instead due to my fear of dry chicken and the fact that my oven runs extra hot. I didn't want to risk it.
*I cooked it for 2 hours instead of 2.5, same reason as above.
*I forgot to spray my pyrex dish but had no problems with sticking.
*I used both cans of water and after that, no way would I use just one. I say you should definitely use two! :)
*I did peek ONCE because if you can't tell already, I'm a pessimistic cook, haha. But now that I know it'll turn out great, I won't peek next time! ;)

Unknown said...

I made this recipe for dinner last night. It was very good and everyone in the house loved it.

I didn't peek but I did cook it at 350 degrees but only for 1 hour 40 minutes.

I used 3 thawed chicken breasts and I did use the 2 cans of water. The rice turned out perfect but I thought the chicken was bland (although it was moist). I think I'll season the chicken next time.

Marcia said...

I found this recipe on pinterest, it is delicious! I looked at other comments and made a few revisions. I used 4 chicken breasts, pounded out and seasoned with salt and pepper, 2 cans of water, a 6 oz package of uncle bens rice and cooked at 325 for 2 hours. It came out perfectly, chicken was tender, sauce was just thick enough and leftovers for lunches this week. We will be making this again. Thanks for sharing this recipe!

Marcia said...

I found this recipe on pinterest, it is delicious! I looked at other comments and made a few revisions. I used 4 chicken breasts, pounded out and seasoned with salt and pepper, 2 cans of water, a 6 oz package of uncle bens rice and cooked at 325 for 2 hours. It came out perfectly, chicken was tender, sauce was just thick enough and leftovers for lunches this week. We will be making this again. Thanks for sharing this recipe!

Kessie Gummersall said...

Do you put the chicken in frozen or defrosted?

Lorrie Whitfield said...

Will this work with the regular ckn n rice recipe too?

Angelika Maria said...

I couldn't find Uncle Ben's original, they only had fast cook. Can I use regular white rice? Or packaged yellow rice? Wanted to ask before I made another trip to a different store! lol I have everything else for this recipe and would LOVE to make it tonight(:

Brandi A said...

I've made this dish several times, since finding it on Pinterest and every time it has come out amazing. I have never had the problems of dry chicken or burnt rice, as mentioned by some commenters. I have tried it with boneless skinless chicken breasts and chicken thighs and both are delicous. My kids (6 and 1) loved it, as did everyone else who tried it. I do season my chicken as I normally would (sazon, adobo, little extra garlic) and instead of water the 3rd time (I made it) I tried a can of low sodium chicken broth. Mine is usually perfectly done around 2 hours.

Alice Nondorf said...

I made this tonite with the following changes:
2 cans chicken broth (instead of 1 can water)
I chunked up my 4 chicken breasts & seasoned with fajita seasoning & "soul food" seasoning for 4 hrs. prior to baking.
Baked @ 325 for 1 1/2 hrs.
Very Good !!

Kathy said...

This was super easy to make but not as tasty as we would have liked. I subbed in chicken broth for the water and seasoned the chicken with salt, pepper and adobo. Cooked at 325 for 2 hours. It cooked up perfectly, would just love a way to spice it up a little more!

ChubbieOwl said...

This is fantastical! Cook time was perfect for me.

Roxy C said...

I cannot find this rice anywhere! I find every other variation of Uncle Bens rice but not this one.. Help!! I cannot find Uncle Bens long grain wild rice original anywhere!! Sigh..

Angelika Maria said...

@Roxy C:
I encountered the same problem... I ended up using a garlic & herb flavored Uncle Ben's rice. same ounces (6 i think) and it turned out amazing!! Also I found after I made it a couple of store brand versions at my local Save-A-Lot (ShopRite/PriceRite..etc?) that were the "original" kind of fake uncle ben's. Got a few in stock in the pantry now to try it again soon!
Good luck!

abigail hollis said...

What happens if I make this with fast cook rice? That is all the store had :(

Sherae Ware said...

How many pounds of chicken do I use???

Sherae Ware said...

How much chicken do you use?

Tracy said...

Two and a half HOURS?!? And this is thrifty? Think of the (either) electric or gas used to make this dish. Wow.

Angie Moyer said...

2 1/2 hours is quick!?

Angie Moyer said...

2 1/2 hours is quick!?

Angie Moyer said...

2 1/2 hours is quick!?

Mrs. Lopez said...

Hi,

I enjoyed this recipe. May I share it on my blog?
lovinglifeinpink.blogspot.com

Mrs. Lopez of Loving Life In Pink

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