Preheat oven to 325.
1- Grease baking dish.
2- Pour 1 & 1/2 cups of rice into the bottom of dish, spread evenly across the bottom.
3- Melt 1/4 cup of margarine or butter and pour over rice.
4- Mix 2 cans of cream of mushroom soup and 2 cans of cream of chicken soup in a separate bowl.
5- Pour 1 soup-can-full of milk over rice.
6- Then spoon soup mixture over the rice
7- Press your chicken down into the soup mixture, so that they're at least halfway down into the mixture (you can use all varieties of boneless or boned chicken; it's all good! Just let people know if there's bones in it!)
8- Then take one packet of Lipton's dry onion soup mix, crush it inside the package (the glass base of a drinking glass can work great for crushing it nice and small), and then evenly pour the crushed mix over the top of the chicken.
9- Cover with foil.
10- Bake at 325 for 2 & 1/2 hours(it's called No-Peek because you DO NOT peek at it until the 2 & 1/2 hours is up!) .
ENJOY! This is my favorite recipe from my mom!
6 comments:
Sounds good. I'll have to try this one out and really resist the temptation to just peek and see how it is doing. :)
I think you can handle it...Lemme know how it turns out!
I did make this a week or so ago. All the indgredients here are different...cream of chix. or mushroom soup is NOT condensed. I reduced the soup and milk but the dish was still completely full and I had to clean the oven afterwards. BUT the chicken was GREAT!
I love new recipes!
Sorry about your oven. I have to make it in two separate smaller casserole dishes here cause I'm cooking in toaster-oven sized ovens. So sorry about that. Hope it was worth it anyway! :)
I'm posting more recipes this week, so there should be more new stuff for you to try!
I know this is way, WAY after the fact, but I love this recipe! Thanks.
Glad to hear it, Nayana. It's still a family favorite around here.
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