No Peek Chicken!

 
 
This is a variation on a recipe that has been around for a while now.  It's such an easy dinner to put together  and even though it needs some time to bake, once it's in the oven you can sort of just set your timer and forget about it.   Add a salad or vegetable and rolls and dinner is finished. This is a recipe that kids really love also and it's very budget friendly. 

I have adapted this recipe from the first version I originally posted, because a few who tried it said their rice didn't get tender enough.  The first version called for Rice a Roni.  I never had that problem myself, but anytime I get more than a few comments about a recipe not turning out just right, I like to go back and see if I can make it better.  This time I used Uncle Ben's Chicken flavored Long Grain and Wild Rice and it was perfect.  I don't think anyone will have a problem at all.

Here is what you will need:

4 boneless chicken breasts cut into thirds or 12 chicken tenders
2 (6 oz.) boxes Uncle Ben's chicken flavored wild rice, uncooked and use the entire contents (seasoning packets)
1 can cream of chicken soup
1 can cream of mushroom soup
1 (12 oz.) can of evaporated milk
1  1/2 cups water
1/4 cup celery, diced
1/4 cup green bell pepper, diced
2 Tbs. lemon juice
2 Tbs. Worcestershire sauce
1 tsp. curry powder (optional)
1/2 tsp. black pepper
4 Tbs. butter

Place rice mixes in a 9"x13" baking dish that has been sprayed with nonstick cooking spray. You DO NOT cook the rice mixes beforehand and you do use the seasoning packets.  In another bowl combine the soups, milk, water, celery, green pepper, lemon juice, Worcestershire sauce, curry powder, and black pepper. 

Lay the chicken pieces over the rice.  Pour the soup mixture evenly over all.  Dot the top with the butter cut in pats. 

Cover tightly with foil and bake in a 350 degree oven for 1 hour and 30 minutes to 2 hours (depending on your oven).  DO NOT PEEK for the first hour and 30 minutes, then check it to see if the rice is tender.  If not, recover and cook for about 30 more minutes.

  At the end of the time, remove foil and sprinkle with a little paprika or seasoned salt for color and place back in oven for about 10 minutes. 

 
Serve with a vegetable and salad and dinner is served!






19 comments:

  1. do you mix the rice mixes with their seasoning packets first? i'm assuming you leave this uncooked before putting it in the baking pan?

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  2. This looks great. Do you prepare the rice per box instructions first or put them in baking dish uncooked? Janine

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  3. is that 1 and 1/2 hour or 1 half hour???

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  4. You do not cook the Rice a Roni beforehand and you do use the seasoning packets.

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  5. 2 boxes Rice a Roni, uncooked and use the entire contents (chicken or rice pilaf works well)

    This looks delish...wonder ifyou could do this with pork chops, yummy!

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  6. Turned out great! I used 2 different kinds of rice a roni because that's what I had in the cupboard. Also substituted 6 oz of milk and 6 oz of half and half for the evaporated milk and 2 cans of cream of mushroom soup. Lots of substitutions but I used what I had. Will certainly make again!

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  7. Hey, I hope you see this. Do you have a good recipe for what to do with just plain beef patties (I don't want to make a hamburger out of them) - thanks!! vhavara@verizon.net reply to

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  8. Could you use regular rice? thanks

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  9. First of all I want to say that this casserole was delicious. I made this for Sunday dinner yesterday, the chicken was moist and full of flavor, the rice was cooked and moist. Unfortunately even after 2 hours of baking the vermicelli in the RIce A Roni was crunchy. I know this will be hard to believe but I have never eaten nor cooked Rice A Roni so I don't know if this is normal. I will make it again but I may just purchase the Rice A Roni for the flavor packet and use regular long grain rice and season it with the packets before baking. It was very tasty and even though the rice was or at least the vermicelli was crunchy, we are looking for to left overs on Tuesday. Thanks for sharing your recipe! We're going to add it to our favorites.

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  10. Trying this one day this week, sounds wonderful-does it reheat well? I'm always in the market for things that can be frozen after cooking, thawed and reheated, I try to send my husband to work each day with a homemade lunch, and there is NOTHING in this casserole that he dislikes.

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  11. I made this, this morning before I went off to work. It was a little involved for that early in the morning but it was wonderful to come home and it was ready to go. I just could not see how boneless chicken breasts would do after 2 hours in the oven so I used 6 bone in thighs - which are my husbands favorite. My grocery store also does not carry Uncle Ben's so I had to use the same in Zatarin's. Mine took the full 2 hours for the rice and veggies not to be crunchy. When it was ready, I put it under the broiler to crisp up the outside of the thighs and it turned out wonderful. My husband loved it and since it made so much, he has plenty of leftovers for his retiree lunches. Thank goodness, he loves leftovers!

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  12. No one still has answered the question as to when to add the rice seasoning...do you just sprinkle it over the rice before adding the chicken...sprinkle over the chicken...add to the remaining ingredients before spreading over the top...probably makes no difference but was a legitimate question that wasn't answered.

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    Replies
    1. You just sprinkle the seasoning packet over the dry rice mix before adding the chicken.

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    2. I need to pin this but it doesn't give me the option. Help, this looks delicious.

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  13. We just had this and OMG! We took one bite and said this is a keeper! Thank you so much!

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