No-Peek Chicken

This is probably my husbands favorite dish now. So easy and sooooo flavorful. Only thing I did different was use chicken broth instead of water and a can of creme of celery instead of creme of mushroom.

I made this concoction, was skeptical about the recipes instructions. DO NOT, cook the rice ahead of time, as it was somewhat mushy cooking it in the oven as the 2nd half of the directions say ( without cooking ahead of time). I would use 1 and 3/4 cup of water next time I make it, or chicken broth for even more flavor. Add some green beans, broccoli, cauliflower and carrots and maybe some diced potatoes. It smells and tastes very similar to a chicken pot pie, without the breading. Overall, the recipe as written was 4.5 stars.

My husband loved this! But I think k I goofed. I didn’t cook rice first. Recipe says stir 2 cups rice and 2 cups water, soups etc in bowl. I didn’t see the prologue where it said “start with 2 cups cooked rice”. I added rice and water to bowl like recipe said. Next time I’ll cook the rice first. He still loved it!

N ext time I’ll put only one envelope of liston onion soup and try theme instead of oregano it was plenty rich and ok .eal

Enjoyed this recipe. Both the ease of preparation and flavor was wonderful.

I am getting ready to make this recipe. It clearly states to cook the rice with two cups water (or broth), prior to putting it in with the other ingredients in the casserole dish!! Update: This was DELICIOUS!! My man doesn’t particularly like rice, but he LOVED this dish. I used Basmati, one cup cooked in 2 cups chicken broth (Swanson’s). I put the two cups cooked rice in with the two cans soup and seasonings (I used lemon pepper, seasoned salt, fresh lemon thyme, some Italian seasoning. Basically followed the recipe and ingredients almost to the “t”. Since the rice was already cooked, I did not add two cups water. I think that is wherein lies the confusion. Flavor Town. Moist. Delicious. Definitely will be making this again.

I was very skeptical about putting uncooked rice with the chicken in the oven. I saw a lot of reviews that voiced the same concerns; but I did some research and figured I would give it a shot. Oh boy; am I glad I did! It turned out magnificently; and so flavorful! My family LOVED it! I did switch the water for chicken broth, and for the seasoning on the chicken, I used my favorite trio; season salt, garlic powder, and onion powder. This will be added to our dinner rotation for sure! And I love how easy it was; one dish; dump and bake!

I cooked the rice before AND also added the water to the mixture. Turned out good. I also added a can of green beans and seasoned the chicken with sweet Hungarian paprika. Will make again.

This recipe is at least 60 years old, as my mother got it from a friend and fed us with it in the early 1960s. Recently, I have made many adjustments, and in my mind made it better. First, pork chops work as well as chicken. I add chopped carrots, celery, onions, asparagus or broccoli with the rice. I prefer browning the meat first, and do it in butter and garlic. I precook the rice, cutting time in the oven to an hour or so. I trade out any of the cream soups, and match them to the asparagus, broccoli, mushrooms or celery I add. If you don’t have dried Lipton Onion soup for the top, use Panko or bread crumbs or chopped crackers and some seasoning, like garlic or onion. And you can double the meat in the recipe with no other changes. A recipe my now adult grandson asked for.

I’ve been making a version of this recipe since 1970. The only difference is my recipe never called for red peppers. Over the years I’ve changed the way I cook this and I use the crock pot. I lightly sear the chicken (usual for a crockpot) then add the rice, soup, chicken and top with the onion soup mix. I use chicken broth instead of water for the other liquid. I let it cook on low for about 6 hours and it’s perfect. When I do it in the oven it gets foil wrapped and cooked for one hour and is alway perfect. It’s a delicious recipe.

I also make a version of this. It is delicious. You much cook for 2 hours and no peeking. I had people tell me they would order this in a restaurant it’s so good. And easy to make.

The recipe was good and it was a hit with the family. I wonder what’s the deal with the one star review and rating the recipe after only baking it for only 40 minutes ? Not helpful, not fair!

So far it’s been in the oven 40 minutes. It’s a dish full of raw chicken rice soup.

I have made a version of this for many years and it is always delicious. It differs from this recipe because it is baked for two hours and has 1/1/2 cups of rice. For seasonings I use onion, powder, garlic powder, parsley, red pepper flakes, coriander and paprika. The big difference is really more time to cook and less rice. I think you will find it comes out perfectly every time. I also season the chicken and I also sprinkle it with paprika so it comes out brown, even though it has been steamed. I hope this helps people who are having trouble with this recipe. If cooked long enough and with the right amount of liquid, it is delicious.

Very very good. Substituted the cream of mushroom with cream of celery (wife doesn’t like C of M), saw a cream of chicken with herbs on the shelf. Have never used it before. May use that next time and skip the oregano. Thanks for the recipe.

LOVE this!! My husband did too!!!

Delicious – made with chicken thighs and cooked for 30 minutes. Used thyme instead of oregano.

I make my own creamy mushroom soup from Pioneer Woman recipes, free online, and I use Rice Flour in place of all wheat flour. We used to make this dish all the time in college and early marriage days, and with inflation at an all time high, we make it now. Using thighs makes it even cheaper. There are also gluten free soups which taste much better than campbells soups. Altho campbells cream of chicken and golden mushroom are good, mixed together. Ingredients 4 tablespoons Butter 1 ½ pounds Mushrooms (Sliced) add Salt And Pepper 1 Whole Medium Onion (Diced) 2 stalks Celery (Sliced Thin) 4 cloves Garlic (Minced) 2 sprigs Fresh Thyme Leaves 3 tablespoons Flour ¾ cup Dry White Wine Or Sherry 4 cups Chicken Stock (Or Vegetable) ½ cup Heavy Cream 2 teaspoons Balsamic Vinegar add Chopped Fresh Parsley (For Serving)

I did this in my instant pot in 15 minutes. Tender juicy chicken, fully cooked rice. Hubby loved it!!