No peek chicken is a one-dish dinner that you can throw together in 10 minutes…then bake for several hours. The secret? No peeking. Keeping the oven closed produces tender, falling apart chicken that is worth the wait. Cooking “low and slow” is a win-win for even the pickiest little eaters. The ingredients of a few cans of soup (no kidding!) are what keeps the chicken juicy even for several hours in the oven. It’s also a great dinner recipe for team dinners, sleepovers, Sunday night supper and yummy leftovers.
An oldie but a goodie: This recipe or some version of it has been bounced around for generations. It was the birthday dinner in my home growing up and years later, my friend Debbie gave me her families version with the esteemed title of “no peeking’. Today, Secrets of a Home Cook updated the recipe with less salt and lean boneless chicken breasts.
Pantry perfect: Stock up on the shelf stable ingredients so you only need to buy chicken. A lifesaver if you’ve ever drawn a blank when it comes to “what to make for dinner”.
Leftover heaven: Everyone knows a good old-fashioned homemade meal tastes even better the next day. Pack it for lunch and heat for 1 minute in a microwave. You’ll have all the comforts of home wherever you are.
- 6 oz. package Uncle Ben’s long grain white and wild rice with seasoning packet
- 10- ½ oz. can Campbell’s cream of mushroom soup
- 14 ½ oz. can chicken broth
- 2 lbs. skinless boneless chicken breasts (about 4-6)
- Pre-heat oven to 300 degrees. In a 9-inch baking dish, combine rice with half of the seasoning packet and both soups. Mix with a spoon to break down lumps.
- Place chicken on top, sprinkle the remaining seasoning mix on top, and cover tightly with tin foil.
- Bake 1 ½ hours. No peeking!