Looking for a recipe for no peek chicken?

Question

I had a recipe for chicken no peek. I know there were chicken, rice, Campbell’s soup/cream of mushroom or chicken, and a packet of the dry onion dip. Does anyone have this recipe? I am not sure of the measurements of liquid to rice. I remember using minute rice, if that makes any difference. Does the can of cream soup equal a liquid?

Answer 1

No Peek Chicken

Ingredients:



4 boneless chicken breasts, cut into strips

2 cups Minute Rice, uncooked

1 (1 1/4 ounce) package lipton dry onion soup mix

1 (10 3/4 ounce) can cream of celery soup

1 (10 3/4 ounce) can cream of mushroom soup

1 cup water



Directions:

Mix soups and rice; set aside.

Grease casserole and layer chicken on the bottom.

Pour soup & rice mixture over chicken.

Cover tightly with foil.

Bake in 350°F for 2 hours.

Most important: Don't peek!Servings:4

Read more: http://www.food.com/recipe/no-peek-chicken-59824#ixzz1fgFSiHy7

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No Peek Chicken

Ingredients

1 (10 1/2 ounce) can cream of chicken soup

1 (10 1/2 ounce) can cream of celery soup

1 cup dry white wine

1 (6 ounce) boxes of uncle ben's wild rice

1 (1 7/8 ounce) package Lipton Onion Soup Mix

1 dash curry

1/2 lb sliced mushrooms

6 -8 chicken breasts



Directions:

Pre cook rice 10-15 minutes.

Spray 9x13 pan with Pam.

Place chicken in pan. Mix soups, wine, rice, curry and mushrooms. Pour over chicken. Sprinkle Lipton onion soup mix on top. Cover with foil.

Bake 350 for 2 1/2 hours-no peeking;).

http://www.food.com/recipe/no-peek-chicken-371857#ixzz1fgG6jBZF

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Answer 2

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RE:

Looking for a recipe for no peek chicken?

I had a recipe for chicken no peek. I know there were chicken, rice, Campbell’s soup/cream of mushroom or chicken, and a packet of the dry onion dip. Does anyone have this recipe? I am not sure of the measurements of liquid to rice. I remember using minute rice, if that makes any difference. ...

Answer 3

No Peek Chicken

Answer 4

This is what I would do: Gently sautee chicken breasts in some oil and dried herbs. Don't overcook & set aside. In the same large skillet, deglaze with 1/2 cup white wine and let cook 1-2 mins on medium. Add in chopped shallot and some garlic, chopped. Also, add in 2 T butter. Melt. To that, add 2 cups heavy cream and stir. Add in 1 package cream cheese (cut it up to melt easier), 1 tsp. garlic powder, salt & pepper to taste. Stir & melt. Whisk in 1/4 cup shredded parmesan. Add in 1 package Frozen Spinach (squeeze of water!) and stir. Replace chicken and let simmer on medium for about 10 mins. If the sauce gets too thick, add in 1/4 cup water and stir more. Serve with pasta and more parmesan. Add in slice mushrooms might be good too! (Sautee/brown them first.) Oh oh, and if you have some real bacon, bake it for about 30 mins until crispy, and crumbling that over the top would be good!