The one thing about Sunday dinner around here is that when the food is ready, Look out. It goes fast. Today I failed to get a picture of the No Peek Chicken once it was baked. I'll just have to ask you to trust me. It is delicious and looks simply yummy when done.
Also, this is another recipe I don't measure, just dump, stir and judge by appearances. So, I hope I can get this right for you.
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| Pre-heat oven to 350. |
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| Measure out the amount of rice you need per serving as on the back of the box into a large bowl. If you are feeding 6, then measure the amount of rice needed to make servings for 6. |
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| Mix one can of Cream of Chicken soup to your rice along with one can of water. This amount works for up to 6 servings or so. For me, I make it for sixteen, so I usually make rice for about 8 people and use 2 cans of soup with 2 cans full of water. |
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| Mix in 1 packet of Dry Onion soup mix. If you are using 2 cans of soup, then 2 packages of Dry Onion. |
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| This is what you want your mixture to look like. It needs to be a little soupy because then when it is baking the rice will absorb the liquid, but you don't want it too soupy. |
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| Dump in to baking dish. |
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| Lay chicken breasts on top of the rice mixture and salt and pepper. |
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Cover with aluminum foil and bake at 350 for 1 1/2 - 2 hours until chicken is done. Don't peek for at least 1 1/2 hours and then try to resist peeking - thus the name. You need it covered so it doesn't dry out and it will finish baking.
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| This is where the picture of the finished dish should be. I thought I might be able to distract you with the two wigglies trying to do somersaults butt to butt. |
We added a nice broccoli slaw salad and fresh veggies to go along with this dish.
