Sunday, October 15, 2006

Mom's No-Peek Chicken

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!


Anonymous said...

Sounds good. I'll have to try this one out and really resist the temptation to just peek and see how it is doing. :)

Jess said...

I think you can handle it...Lemme know how it turns out!

Anonymous said...

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!

Jess said...

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!

Nayana Anthony said...

I know this is way, WAY after the fact, but I love this recipe! Thanks.

Jess said...

Glad to hear it, Nayana. It's still a family favorite around here.