When I stumbled upon this recipe I was so intrigued. It said no-peek, a kind of funny name but it made sense now. I have been making this repeatedly. My kids are obsessed with this chicken dish and they want it every other day! We love chicken, it is a staple in my house so this dish is perfect and timely. Okay, so going back to its name – no-peak chicken. You should first tightly cover the dish with foil and let it cook covered for two and a half hours. No peeking, even for just a little. Its cooking time and process sound crazy but it is not rocket science. Because the dish is tightly covered the liquid and all the flavors are slowly absorbed by the rice and the compression gets absorbed by the meat. In return, will give you a moist, juicy chicken. It is like magic and it tastes superb! A big surprise that will have you salivating in anticipation! Nevermind the cooking time, but this is pretty easy to prepare. And while baking you can run a quick errand and before you know it your chicken is ready to be unveiled.
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water(You can add another can of water for moister rice.)Chicken breasts or tenders
How to make No-Peek Chicken
Step 1: Combine the box of rice, cans of celery, and mushroom soup with a can of water in a greased 9 x 13-inch pan. I always add the extra can of water so I get moist rice which I prefer.
Step 2: Place the raw chicken over the rice mixture.
Step 3: Make sure to cover and seal the pan with foil before baking.
Step 4: Place the pan inside the oven and bake at 350 degrees for about 2 1/2 hours and ow don’t pick! Enjoy!
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