Gerri's No Peek Chicken

Submitted by DbKnadler

"A recipe I got from a co-worker and I am putting here for safe keeping. I have not tried this yet... 09/29/2008 Update we tried this for dinner last night and didn't have any leftovers. I did do as one poster suggested and used brown rice (since thats is pretty much all I usually have on hand anyway), but I used the full time specified in the recipe and it was still crunchy. Based on this, and other reviewers comments I think I would have to stick to the original recipe next time and only use white rice. I did the rest of the recipe exactly as called for and we thought the flavor was excellent. I was afraid that the long cook time with boneless skinless breasts would leave them a bit on the dry side, but they came out moist and very flavorful."

 

• Ready In: 1hr 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 (609.51 g) can cream of mushroom soup
• 473.18 ml milk
• 236.59 ml water
• 473.18 ml white rice
• 2 (70.87 g) packet onion soup mix
• 4 boneless skinless chicken breasts

directions

1. Preheat oven to 350 degrees farenheit. In a large bowl mix first 5 ingredients together.
2. Place chicken in 9x13 baking dish and pour mixture over top of chicken.
3. Cover with foil and bake for 1 1/2 hours in preheated oven.

Reviews

[Barbara L.]

I have been making this for years, but I use a cut up whole chicken.My family has always loved this recipe.

 

[MARIA MAC]

I have been making this for years. It is so easy to make and comes out perfect all the time. Thanks for posting it.

 

[Tammy Perkins]

I have been making this for years and it is easy and delicious. The other reviewer had mush because she didn't follow the recipe and didn't cook it long enough to let the soup soak into the rice. It's so annoying when people rate a recipe poorly when they didn't follow the instructions.

 

[mrs.trs]

I have mixed feeling about this one here. To start I only had 1 can cream mushroom, so I used 1 can cream chicken with the cream mushroom. I used ONLY 1 onion soup mix with a cap full of Mrs Dash, 1tsp garlic powder and salt to taste. I topped with 1/2-3/4C cheese when removed from oven. The problem I had with this dish wasn't the flavor, but the texture. 40 minutes is a bit LONG to cook rice, although that time may be needed to ensure the doniness of the chicken, which by the way was moist and tender. but the rest was really kind of like mush. I added some frozen broccoli as well. I think either brown rice should be used, or the chicken should be browned on both sides (5-6mins) before adding to casserole dish ad then only cooked for 25 minutes. It does get praise for the speediness, but in my opinion and judging with MY taste buds I think it could use a few tweeks.