No Peek Chicken
1 box Uncle Ben’s Original long grain rice. (I like wild rice blend)
1 can cream of mushroom soup 1 can cream of celery soup 1 to 1.5 cans water 3-4 boneless & skinless chicken breast ( I cut into large chunks ) Spray baking pan, add rice then chicken. In bowl mix soup & water, pour over all. Cover tightly with foil. Bake 2 hours 350 degrees & don’t peek. If you uncover & think it looks too wet, it helps to stir it up. Let sit 3-5 minutes. |
Thank you Tranum!
This looks very similar to a baked chicken dish that my mother taught me, except she used boneless thighs, cream of chicken soup, and no rice. She also added fresh or dried orange zest. I will be trying it your way now! :) |
Sounds like a perfect easy week day dinner! Thanks for sharing.
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I bet it would be good with boneless pork chops too.
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That sounds interesting. Thanks for the idea.
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I have one like this that uses whole thighs and white wine for the liquid.
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Originally Posted by tranum
(Post 8323650)
1 box Uncle Ben’s Original long grain rice. (I like wild rice blend)
1 can cream of mushroom soup 1 can cream of celery soup 1 to 1.5 cans water 3-4 boneless & skinless chicken breast ( I cut into large chunks ) Spray baking pan, add rice then chicken. In bowl mix soup & water, pour over all. Cover tightly with foil. Bake 2 hours 350 degrees & don’t peek. If you uncover & think it looks too wet, it helps to stir it up. Let sit 3-5 minutes. |
Definitely going to try this - thanks!
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