photo by Kim D.
- Ready In:
- 2hrs 20mins
- Preheat oven to 350°F.
- Place rice in the bottom of a large greased casserole dish.
- In a mixing bowl, combine both cans of soup with water.
- Pour some of the soup mixture over the rice and let stand a few minutes.
- Place chicken pieces on top of rice.
- Salt and pepper to taste.
- Pour remaining soup on top.
- Top with remaining dry onion soup mix.
- Cover, put in the oven and forget about it for about 1 1/2- 2 hours.
Questions & Replies
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This dish was so easy to prepare and cook. The flavor was creamy and pleasing. I used one can of low fat soup and one regular can of soup, and it turned out very well. I used chicken breasts with bones, so I cooked the rice for 30 minutes before adding the chicken and remaining sauce. I cooked the chicken breast for 40 minutes, and the meat turned out moist. I will make this dish again. Thanks for sharing it!
This was made on a day that I really didn't want to make dinner. It was a snap to make. About 10 minutes in the kitchen and dinner was on the table in two hours without slaving over the stove. It was nice to have the meat and the side-dish together, so there wasn't alot of mess to clean up after. I've made this in the past and lost the recipe. I'm very greatful to have an old favorite back in my recipe box.
This is delicious! Recipe was very popular in the early 70's as "No Peek Chicken with Rice"<br/>I washed my rice first since I use Calrose Rice which has talcum on it. I mix the rice with <br/>some of the soup and water mixture. I have used chicken pieces and chicken that has not been deboned and it all is delicious. I have used barley which has been precooked in boiling water for ten minutes, then drained when my husband could not have rice. I just added the barley to the pan on the bottom and followed the recipe.
A cooking conversation with a dear childhood friend of mine had us both talking about "...remember that chicken dish we both grew up on?" Neither of us could remember either the name or how it was prepared; we only remembered how we made it as tweens (before there was even that word!) and how good it tasted. Finally, a friend of a friend gave me the name of the recipe, I came to f.com to do a search and THIS recipe had 100% of all the ingredients that I remember using. My family loves! rice, so I simply tripled the rice (using Minute Rice Brown Rice) and tripled the soup/water ratio. For the four of us, there was the perfect amount of chicken to rice. Despite the name "forgotten", I won't be forgetting this recipe in years to come; my family requested this to be on a monthly meal for us. Thanks, Kim D., for posting this classicly yummy dish!