Wednesday, November 30, 2011

No Peek Chicken

This is a great family meal and oh-so TASTY!
If you're looking for easy and delicious...look no further.


It's a wonderful dish to prepare early in the day and have ready to put in the oven after lunchtime. You'll have about 3 hours to get other things done while it's baking.

I made this often for my family as our kids were growing up, and we still enjoy it.
It was always a great dish to cook in the oven on Sundays while we were at church.


I LOOOVE walking into a house that smells wonderful and has dinner ready and waiting for us.

I made this recipe the last time I visited our's a good reminder of great meals past...cherished meals together.
Though I have to say, we rarely ever ate chicken breasts when we had kids at home. I was reminded of that recently when I saw chicken legs on sale for 49 cents a lb. if you buy 10#.
Those are the kinds of sales we ALWAYS looked for back then.
Hubby prefers the breasts and now we can live a little 'higher on the chicken'. =)
Feel free to use legs or thighs. It turns out wonderful either way.
The chicken will be very tender and the gravy that it makes is wonderful with the rice.

Add a salad or veggie and your family will think you are wonderful!
Use whatever soups you have on hand, or whatever your family prefers.

It's easy enough to change it up to your likings. 
Try'll like may even LOVE we do!

1-1/2 c. instant rice, uncooked
6 chicken breasts
1 (10-3/4 ozs) can cream of celery (or chicken) soup
1 (10-3/4 ozs) can cream of mushroom soup
1/4 c. water
1/2 - 1 pkg. dry onion soup mix

Preheat oven to 300. Grease 9" X 13" baking dish. Place rice in bottom; cover with chicken pieces. Mix soups together with water; pour over the chicken and rice, spreading evenly. Sprinkle the onion soup mix over the top. Bake  covered  for 2-1/2 - 3 hours.

Serves 5 - 6
And don't forget....NO PEEKING!