Nopeekchicken Recipes

NO PEEK CHICKEN

No Peek Chicken image

An easy, flavorful recipe. It calls for one whole cut-up chicken, but I use chicken breasts. Very good & gooey.

Provided by MadzMom

Categories One Dish Meal

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless chicken breasts, cut into strips
2 cups Minute Rice, uncooked
1 (1 1/4 ounce) package lipton dry onion soup mix
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 cup water

Steps:

Mix soups, water, and rice; set aside.
Grease casserole and layer chicken on the bottom.
Pour soup & rice mixture over chicken.
Cover tightly with foil.
Bake in 350°F for 2 hours.
Most important: Don't peek!

Nutrition Facts : Calories 575.5, Fat 21.8, SaturatedFat 5.8, Cholesterol 101.2, Sodium 1737.6, Carbohydrate 55.4, Fiber 1.9, Sugar 2.6, Protein 36.8

JUICY NO PEEK CHICKEN

Juicy No Peek Chicken image

made with 1 box Long Grain Wild Rice, original recipe Uncle Ben's in the ingredients and cook. Wouldn't let me add it in the ingredient list.

Provided by rosebud99

Categories Low Protein

Time 2h20m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 3

Ingredients

1 (14 1/2 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can cream of celery soup
1 (14 1/2 ounce) can water

Steps:

(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!".

NO-PEEK CHICKEN (JUST 5 INGREDIENTS)

No-Peek Chicken (Just 5 Ingredients) image

This No-Peek Chicken Casserole has just 5-ingredients. With chicken breast, rice, cream of mushroom soup, and cream of celery soup, you can have this one-pan meal ready in 10 minutes!

Provided by insanelygood

Categories Chicken Dinner Recipes

Time 1h40m

Number Of Ingredients 6

Ingredients

1 (6 oz.) package Uncle Ben's long grain wild rice
1 (10.25 oz.) can cream of mushroom soup
1 (10.25 oz.) can cream of celery soup
1 1/2 cans water (use empty soup can)
1 1/2 pounds boneless, skinless chicken breasts or thighs
kosher salt and freshly ground pepper (to taste)

Steps:

Preheat oven to 350 degrees F.
Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Combine rice, soups, and water in baking dish and mix together until combined.
Place chicken on top of rice and season with salt and pepper.
Cover the dish with aluminum foil and seal tightly.
Bake for 1 hour and 30 minutes, or until rice has absorbed all liquid.
No peeking! Keep the dish covered while baking. I know it's tempting but I promise it's worth it.
Serve and enjoy!

Nutrition Facts :

NO PEEK CHICKEN RECIPE - (4.1/5)

No Peek Chicken Recipe - (4.1/5) image

Provided by á-11135

Number Of Ingredients 6

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

Steps:

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!"

NO-PEEK TOMATO CHICKEN

No-Peek Tomato Chicken image

This pantry basics dump dinner magically comes together in the oven. The steam trapped inside the baking dish does the cooking - don't lift the foil too soon or it will escape!

Provided by Food Network Kitchen

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for the baking dish
1 1/2 cups long-grain white rice
1 teaspoon dried basil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Two 14.5-ounce cans diced tomatoes (not drained)
1 1/2 cups creamy tomato soup (canned or boxed)
4 boneless, skinless chicken breasts (about 6 ounces each)
One 1-ounce package onion soup mix

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook's Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse.
Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken).
Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve.

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