There’s something about the nostalgia of comfort food that takes us back to simpler times. I still remember the first time I made No Peek Chicken and Rice. It was a chilly evening, and I was yearning for something hearty and warm. I stumbled upon this recipe, and, honestly, it sounded almost too good to be true. A one-dish wonder that required minimal effort but promised maximum flavor? Sign me up! Little did I know, my first attempt would end with a slightly crunchy rice mishap (apparently, my oven runs cooler than most). But, as they say, practice makes perfect, and now this dish is a beloved staple at my family table.
My neighbor, June, who’s a bit of a kitchen whiz, swears by this dish for her potlucks. She gave me the best advice: “Let the oven do the work, honey, and keep that foil tight!” And you know what? She was right. The kids love when I pull this aromatic, tender chicken and perfectly seasoned rice out of the oven. The anticipation of not peeking while it’s cooking becomes a little game we play, making the reveal all the more exciting. So, grab your apron, and let’s get started on this foolproof classic that’s sure to win over your heart and stomach.
Table of Contents
Ingredients
Now, about those ingredients… they’re pretty straightforward, which is part of the charm of this dish. Just make sure everything is fresh—that’s my little secret (learned this the hard way).
- 4 boneless, skinless chicken breasts
- 2 cups long grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 envelope (about 1 oz) onion soup mix
- 3 cups chicken broth
- 1 tablespoon butter
- 1/2 teaspoon garlic powder (game changer!)
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Alright, here we go. And remember – if I can do this after that crunchy rice debacle, so can you. (trust me on this)
- Preheat your oven to 350°F (175°C). This is crucial—don’t be like me on my first attempt, thinking my oven’s preheating quirks were charming.
- In a large mixing bowl, combine all three soups, onion soup mix, chicken broth, garlic powder, paprika, salt, and pepper. Stir until well mixed.
- Spread the uncooked rice evenly in a greased 9×13 inch baking dish.
- Place the chicken breasts on top of the rice. Season them with a little extra salt and pepper if you like.
- Pour the soup mixture over the chicken and rice. Don’t worry if it looks soupy—it’s supposed to.
- Dot the top with butter, then cover the dish tightly with aluminum foil. The steam trapped inside will cook everything to perfection.
- Bake in the preheated oven for 1 hour and 30 minutes. No peeking! The steam is essential, and every time you lift that foil, you’re letting magic escape.
- After the time is up, carefully remove the dish from the oven. Let it sit, still covered, for about 10 minutes. Your kitchen will smell amazing by now.
- Uncover, sprinkle with fresh parsley for a pop of color, and serve hot. Enjoy the fruits of your labor (and patience).
Tips & Tricks
Here are a few little nuggets of wisdom that I’ve picked up along the way (some of them the hard way, mind you).
- For the crispiest chicken, try browning it in a skillet before adding it to the baking dish. Just a couple of minutes on each side until golden—it makes a difference.
- If you’re out of one of the cream soups, don’t panic. I’ve used double cream of chicken before, and it turned out just fine.
- Want to kick up the flavor? Mix in a teaspoon of your favorite dried herbs into the rice before adding the liquid. Thyme and rosemary are my go-tos.
- Leftovers? They’re even better the next day. Just make sure to store them in an airtight container in the fridge, and you’ve got lunch sorted!
FAQ
If you’ve got questions, I’ve got answers. Here’s what people usually wonder about this recipe:
Q: Can I use brown rice instead of white?
A: Absolutely, but keep in mind that brown rice takes longer to cook, so you’ll need to adjust the baking time. I’d recommend an additional 30 minutes to be safe.
Q: Is it really necessary to not peek?
A: It’s called No Peek Chicken for a reason! Peeking lets out steam and can result in undercooked rice. So, resist the temptation!
Q: Can I add vegetables to this dish?
A: Yes, you can! Try adding a layer of frozen mixed veggies on top of the rice before placing the chicken. Just make sure they’re the kind that cook in the same amount of time as the rice.
Conclusion
And there you have it, my No Peek Chicken and Rice recipe that’s close to my heart and always a hit at home. It’s a simple, one-dish meal that delivers comfort in every bite. Remember, sometimes the beauty of cooking lies in the simplicity and the stories we create around the table. So whether you’re cooking for one or a crowd, this dish is sure to weave its way into your own culinary story, just as it has in mine.
Happy cooking, and may your rice always be perfectly fluffy!
No Peek Chicken and Rice
No Peek Chicken and Rice is a classic one-dish meal that promises maximum flavor with minimal effort. Tender chicken, perfectly seasoned rice, and a delicious creamy sauce make this dish a beloved staple on family tables.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups long grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 envelope (about 1 oz) onion soup mix
- 3 cups chicken broth
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
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Preheat the oven to 350°F (175°C).
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In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, cream of celery soup, onion soup mix, chicken broth, garlic powder, paprika, salt, and pepper. Stir until well mixed.
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Spread the uncooked rice evenly in a greased 9x13 inch baking dish.
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Place the chicken breasts on top of the rice. Season with salt and pepper.
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Pour the soup mixture over the chicken and rice.
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Dot the top with butter, then cover the dish tightly with aluminum foil.
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Bake in the preheated oven for 1 hour and 30 minutes. Do not peek.
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Remove from the oven and let it sit, covered, for about 10 minutes.
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Uncover, sprinkle with fresh parsley, and serve hot.