Don’t peek! The secret to this delicious chicken and rice recipe is leaving it tightly covered with foil while it cooks. This keeps the juices sealed inside for a deliciously juicy and flavorful meal!
You won’t find a tastier, or easier, baked chicken and rice recipe out there! Bake it all in one pan for easy cleanup. This No Peek Chicken recipe is sure to become your go-to dinner recipe for busy evenings.
No Peek Chicken Recipe
Ingredients you will need:
- 1 C. uncooked long grain rice
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1 (10 3/4 oz.) can cream of celery soup
- 1 envelope onion soup mix
- 1 soup can cold water
- 1 garlic clove, crushed
- 1 t. fresh parsley, chopped
- 1 t. Worcester sauce
- 1 (3 1/2 to 4 lbs.) chicken, cut into 8 pieces
Preheat oven to 350°. Coat a 9″ x 13″ baking dish with cooking spray, unless the dish is stoneware. Place the rice on bottom of dish and coat with the water and 3/4 package onion soup mix.
In a large bowl, mix together cream of mushroom soup, cream of celery soup, garlic, parsley, and Worcester sauce.
Break down the chicken. This process may seem daunting, but it’s actually cheaper than buying the individual parts at the grocery store. Follow these tips to learn how to cut up a whole chicken. The number one tip is to have a good, sharp knife that’s suited for the job. Once the chicken is cut apart, place the individual pieces over the rice layer.
Pour soup mixture over the chicken.
Sprinkle with paprika and the remaining onion soup mix.
Cover tightly with aluminum foil and bake for 1 hour, 15 minutes. Remember, don’t peek! Keeping the chicken sealed is the secret to this “No Peek” Chicken recipe. Trust me, it’ll be worth the wait!
Serve and enjoy!
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No Peek Chicken Video Recipe
Start Video Transcript
Hi, it’s Kristi in the Rada Cutlery kitchen, and today I’m going to make a dish called “No Peek” Chicken. It’s called this because keeping the foil tight on the pan is what makes it so delicious.
First, preheat your oven to 350 degrees. Coat a 9” x 13” dish with cooking spray, unless you’re using stoneware such as the Rada Rectangular Baker. Place 1 cup long grain rice on the bottom of the dish and cover with ½ cup water and ¾ package of onion soup mix. In a large bowl, mix together 1 can cream of mushroom soup, 1 can cream of celery soup, 1 clove crushed garlic, 1 teaspoon chopped parsley, and 1 teaspoon of Worcester sauce.
Cut 1 chicken into 8 pieces and place over the rice layer. Pour mixture over the chicken. Sprinkle with paprika and remaining onion soup mix. Cover tightly with aluminum foil. Bake for 1 hour 15 minutes. Don’t peek!
And there you have delicious “No Peek” Chicken. Be sure to subscribe to our YouTube channel, and visit us at our website at RadaCutlery.com.
End of Video Recipe